ROASTED ASPARAGUS SALAD with Muirhead Balsamic Vinaigrette

  • 1 lb asparagus, raw
  • ½ sweet onion, like Vidalia, thickly sliced
  • ½ cup Muirhead Balsamic Vinaigrette
  • 1 medium avocado, diced
  • 12 cherry tomatoes, halved
  • 2 oz. blue cheese, crumbled

Preheat oven to 400° F. Place asparagus and onion in roasting pan. Drizzle 3 tbsp of Muirhead Balsamic Vinaigrette on the vegetables and toss. Roast for 15 to 20 minutes until vegetables are tender (stir every 5 to 10 minutes). Cool to room temperature. Place asparagus and onions on a serving platter. Top with avocado and cherry tomatoes. Pour remaining Muirhead Balsamic Vinaigrette over salad. Garnish with blue cheese. Serve immediately. Serves 4.

Muirhead - 2009

Return to recipes