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Roasted Asparagus and Yellow Pepper Salad


"This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving."
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45 m servings 277 cals
Original recipe yields 8 servings


  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  2. Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  3. In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  4. In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

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Read all reviews 50
  1. 68 Ratings

Most helpful positive review

The first time I made this, my husband said it was way too oily. The second time, I put the veggies in a bowl, poured just a little olive oil on top & mixed them with my hands to coat them. Th...

Most helpful critical review

If less than one star was available, I would give it ! I love every ingredient in this recipe but the Red Onion ruined it. It overwhelmed it. I should have roasted the onion like someone sugg...

Most helpful
Most positive
Least positive

The first time I made this, my husband said it was way too oily. The second time, I put the veggies in a bowl, poured just a little olive oil on top & mixed them with my hands to coat them. Th...

Oh wow! The mustard lime vinaigrette in this salad is wonderful! I was worried that it might be kind of "weird" but I loved it! I'm not a big garlic fan so I only used one clove. I also put a bi...

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...

This is fast becoming one of my favorite salads! A few changes I've made are: slivered almonds instead of sliced (more "substance" there), shredded parmesan cheese instead of grated (the grated...

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 domin...

Wow, there are a lot of flavors going on in this dish! The vegetable mix with the cheese and almonds is great on its own, but I thought the dressing was a tad strong--definitely go easy on it. ...

I really liked this, but my wife thought it was too spicy. She did ask me to make it again without the hot sauce.

I received ***** ratings from everyone at my dinner party. All 9 guests were attempting to tell me what was in this salad that made it so good...few discovered the secret ingredients of the dre...

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!