Delicious roasted asparagus is teamed with yellow pepper and onions for a refreshing salad.
This is summery in colour and taste. Choose the biggest, freshest, fattest bunch of asparagus too. Those skinny stalks supermarkets sometimes sell do not do this dish any justice. You can make this ahead too. Just cook the veggies then throw the dressing on when you are ready to serve. Voila! A tasty dish!
This is another dish that I serve as a side dish to my bbqs. If you come to my bbqs expecting just burgers and sausages you are going to be sorely disappointed…or pleasantly surprised…I think the bbq is just another cooking tool and a great excuse to eat fabulous food outside! It helps that I live in a warm country now …I can’t recall having this positive feeling back in the UK….
2 large bunches of asparagus
2 yellow peppers, seeded and sliced
1/4 cup olive oil
1 red onion, peeled and cut into strips
1/4 cup toasted almond flakes
1/2 cup Parmesan cheese
1/2 cup olive oil
3 tblspn Dijon mustard
2 cloves garlic, peeled and crushed
2 tspns lime juice
- Preheat the oven to 200C/400F degrees. Put the asparagus and yellow pepper in a single layer in a roasting tin. Drizzle with the olive oil.
- Roast for 10 -15 minutes until soft and tender, turning half way. Remove and cool.
- Put the asparagus, peppers, onion, almond slices and Parmesan cheese in a bowl and mix well.
- In a separate bowl, mix the dressing ingredients together. Pour over the salad.
- Eat and enjoy!