Reviewed: Jul. 17, 2009

This recipe is excellent. It is very tangy and full of different flavors. The alterations I made to the recipe was I replaced the dijon mustard with extra lime juice, used about half the amount of parmesan cheese, and served it hot instead of cold.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bermudabridegroom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

I wasn't sure how this was going to turn out. I usually like these things in theory, but when I make them they never taste very good. I am happy to report that this was great! I couldn't locate my salad seasoning, but the dressing was fine without it! This is a fabulous side dish. We served it along with some fish. This turned out to the the stand out!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

This was off-the-hook delicious! We grilled the asparagus instead of broil it, and wow, it was so good. After initially eating this, we saved the rest of it in the fridge for about a week. When we took it out, it was just as good, if not better as the first time around. Thanks for a tasty and different recipe, Kim!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Debra Steeb

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

Living In: Belgium, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

The combination of flavors was pleasant, the only problem I had was that there was just too much oil. I don't love the taste of olive oil and would cut back as the whole salad ended up with a greasy texture. Very simple though and had a nice flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2009

WOW! What a nice surprise. When I served it, dear hubby thought it was warm but was pleasantly surprised that it was a cold salad. I used roasted pine nuts instead of almonds and that gave it a nice flavour. Also took the advice from a past review and used 2 TBSP Dijon Mustard insted of 3 and added Epicures Herb and Garlic Dip Mix (1tsp) to the dressing mix! Yummy! Roasted veggies for 18 minutes- they needed longer to soften and roast. Very good salad, have already told a friend about it!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

3mdlmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2009

I also roasted the onions with the asparagus and peppers (I used yellow and red) and used pine nuts. I doubled the recipe, but could easily have halved the dressing. Delicious, different and very easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BARBERIC1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

My husband and I both loved this salad. I roasted the onion with the other vegetables, and I used toasted pecans because it's what I had. I served it tossed with green leaf lettuce to make a very unusual salad. I only needed half of all that dressing though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KarenS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2007

This was so delicious! I didn't make a cold salad with it, though--I had it right out of the oven (I roasted the onions too) and drizzled the sauce over it. I omitted the almonds, just because it would have been too hard to eat with the whole pieces of asparagus (I didn't cut it). I started with half the amount of olive oil and added about another tablespoon until it seemed the right consistency. Plus, I used stevia instead of sugar. I'll try this as a cold salad, but I love it hot!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2007

I roasted other vegetables too, and mixed everything with the dressing. Dressing was kind of spicy! Maybe I used more than a teaspoon of hot sauce? Very good, though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

YESMAMJULIE

Cooking Level: Expert

Home Town: Palatka, Florida, USA

Living In: Tallahassee, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2007

Made this for dinner tomorrow, and I keep sneaking bites! YUM! Having made this a couple of times, I do cut the Olive Oil & Dijon in half, and I also roast all of the veggies (including the onion-helps cut down the bite), individually, to get the cooking time right. Instead of sprinkling the olive oil on the veg's, I throw them into a plastic bag, add oil, shake to coat and dump into the pan for roasting. This and the "Winter Fruit Salad with Poppyseed Dressing" from this site are the BEST SALADS EVER.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2007

I used a bit too much olive oil when roasting and too much dressing, so my salad was a little oily. Next time I will be more carfeul. However, the flavors are wonderful and this will be a new staple in my recipe collection!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KTWhite

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2007

Very Good. Like previous reviews, I found that this recipe had too much oil. Next time I would use only half as much. I also used jalapeno peppers instead of the hot sauce. It was excellent. I would definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jenine_fraser

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2006

I wasn't THAT into it. But, it is very pretty and has a lot of flavor. It also got a lot of compliments! Also, I replaced the yellow bell peppers with red so it would like Christmas-ey (with the green asparagus). Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2006

I wish I had listened to LoosenUp & stuck w/ the original roasting time but I cooked them a little longer than called for ... Yep, they were overdone. Still tasty but no longer al dente. I used a red pepper becasue that's what I had & I sliced it imto strips instead of chopping it. I used a vidalia onion, thinly sliced (I did not roast the onion) & I cut wayyy back on the oil in the vinaigrette. I did add more lime juice & also decreased the mustard some. Very nice cold salad! the roasting really brought out the flavor in the veggies. I served thsi w/ Amy's Garlic Egg Chicken (from this site)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2006

This is my first review of a recipe on this site. I read other reviews and roasted the red onions along with the asparagus, red and yellow peppers. It was awesome. My husband and 3 year old daughter loved it. I will try to grill the veggies next time. The dressing was yummy- only a few dashes of hot sauce so my daughter could enjoy it as well. Will use the dressing for a regular salad as well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sserra

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2006

Do what the original recipe says and roast for only 8-10 minutes. I thought the vinaigrette was boring...not sure what I missed because it should have been great with all the ingredients.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LOOSENUP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2006

Forgot the Parmesean and never missed it! This is a great way to get me eating asparagus. Thanks!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2005

I've made the dressing part of this (1/2 cup olive oil thru salad seasoning) several times for different salads and it's always a big hit!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Team HHH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2005

I made this for my family's July 4th dinner. Everyone liked it very much. I personally thought it was delicious, although I may try a little less dijon mustard next time, as I thought it dominated the flavor of the dressing. Following the advice of some of the other reviews, I used both red and yellow peppers and substituted pecans (toasted) for the almonds. It was delicious this way and added more color. I did use a bit less onion because my family doesn't like heavy onion flavor. I didn't know what "salad seasoning mix" was either, so I used about a teaspoon of Good Seasons Roasted Garlic salad dressing mix. It was good, but I didn't think it was really necessary because the dressing tasted really flavorful before adding the seasoning. It was a really good recipe and I will definitely use it again.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

MINDY1315

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2005

I just made this for the second time and it has gone over fabulously with all of my dinner guests. I love that it can be made ahead of time. My family raved about it at Easter and last night I served it to 14 of my husband's co-workers. It was great! My only change was to hold back a little of the hot sauce in fear that perhaps some of my guests did not like things quite so spicy/hot. It is a fabulous dish to make ahead of time for a party and reserve a few toasted almonds to sprinkle on the top just before serving. I also used both red and yellow peppers to add additional color. If it hadn't been raining I would have grilled the vegetables outside instead of oven roasting for additional flavor. This is definitely a "keeper", and even worth paying a little extra for asparagus when not in season.

Was this review helpful? [ YES ]
15 users found this review helpful