"Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color." — Sarah
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fresh green beans, trimmed and cut into bite-size pieces
extra-virgin olive oil
fresh asparagus, trimmed and cut into bite-size pieces
red onion, chopped
cherry tomatoes, halved
chopped fresh parsley
kosher salt to taste
ground black pepper to taste
I liked this but hubby not so much. He didn't care for the raw tomatoes and red onion. I liked it.... go figure!
I made this salad for an extended family Father's Day dinner and it was liked by people of all ages. The number of compliments was impressive. The only change I made to the recipe was to roast the red onion (add it to the roasting mix at the same time as the asparagus), add a tablespoon of balsamic vinegar to the mixture, and roast the vegetables (green beans, red onion, and asparagus) for at least 30 minutes. With the roasting time in the original recipe, the veggies were too hard for easy eating.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Bean and Asparagus Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 33
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