This roasted asparagus salad is super easy to make and is basically the perfect combination of health and comfort due to the roasted potatoes and delicious vegetables.
I love this recipe because even though it’s a “salad,” it’s a meal by itself and is super simple to make. You cut some potatoes, prep some asparagus, roast everything together and boil some eggs. Serve it up on a plate, pour some dressing on it and voilà, dinner is served!
This recipe is very easy to adapt. The other day green beans were on sale, so I decided to buy some without any particular recipe in mind. We also had potatoes at home. A couple days later I had to figure out how to use the green beans. This recipe came to mind and it turned out great with the beans instead of asparagus. I would imagine any green vegetable that roasts well could work with this recipe – broccoli or Brussels sprouts, for instance.
This recipe is adapted from Anna Jones’ book A Modern Way to Eat. Last year, I reviewed her more recent book, A Modern Way to Cook, but I think I like A Modern Way to Eat even better. This book has over 200 “satisfying vegetarian recipe that will make you feel amazing.”
What I really like about this book is that many of the recipes look relatively simple, but are still inventive and creative. She has recipes for a Butternut Squash and Kale Tart, Gado Gado (an Indonesian plate that she makes with tofu, potatoes, and veggies), and a Thai Citrus Crunch Salad.
Still, there were plenty of recipes that seemed perhaps a bit too creative for my liking, like her Popcorn Tacos or her Cashew and Chestnut Sausages. However, with over 200 recipes, I think everyone can find a handful that seem appealing and I thought that the majority looked/sounded pretty good.
And if you were looking for some healthy dessert recipes, she’s got those too! Many of her desserts are gluten free or vegan, or only require a couple substitutions to become gluten free/vegan.
If you are looking for a book on healthier eating, I would definitely recommend this one. I really liked that this book has an emphasis on healthy eating without stressing “lighter” foods or “diet” foods. The point of these recipes isn’t to restrict yourself, but to help you eat foods that will give you energy throughout your day. Try out this roasted asparagus salad to see what I mean!
Roasted Asparagus Salad
1 ½ – 2 lbs small potatoes, washed and largely diced
large bunch of asparagus
½ onion, chopped
2 cloves garlic, minced
1 tbsp Dijon mustard
3 tbsp Red wine vinegar
handful of parsley, chopped
1. Heat oven to 425ºF. Lightly coat a cookie sheet with olive oil. Toss potatoes onto the pan and bake for about 20 minutes, or until potatoes are soft and starting to toast.
2. While potatoes are baking, place the eggs in a small pot with room temperature water. Place on the stove over medium-high heat. Once the water reaches a rolling boil, turn off the heat and replace the hot water with cold water. Remove the shell from each egg and quarter each egg.
3. Once potatoes have cooked, place the asparagus, onion, and garlic on the pan. Add more olive oil if needed. Sprinkle with salt and pepper. Cook for another 15 minutes, or until the asparagus is fully cooked.
4. In a small bowl, prepare the vinaigrette: mix together the mustard, red wine vinegar, parsley, and about 3 tablespoons olive oil.
5. Put the salad together by placing the asparagus and potatoes on a plate, topping with the eggs and drizzling on the vinaigrette.
Disclaimer: This book was received from Blogging for Books in exchange for an honest review.
Looking for other dinner ideas? Try this Orechiette with Peas!