Roasted asparagus and yellow pepper salad

    45 min

    Roasted asparagus, red onion and yellow peppers are tossed with a spicy mustard and garlic dressing.

    2 people made this

    Serves: 8 

    • 675g fresh asparagus, trimmed and cut into thirds
    • 2 medium yellow peppers, seeded and diced
    • 4 tablespoons olive oil
    • 1 large red onion, thinly sliced
    • 35g toasted flaked almonds
    • 40g grated Parmesan cheese
    • 120ml olive oil
    • 3 tablespoons Dijon mustard
    • 3 cloves garlic, minced
    • 2 teaspoons lime juice
    • 2 teaspoons sugar
    • 1 teaspoon hot chilli sauce
    • herb seasoning to taste

    Prep:15min  ›  Cook:10min  ›  Extra time:20min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6. Arrange the asparagus and yellow peppers in a single layer on a baking tray; drizzle with 4 tablespoons 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, yellow peppers, onion, almonds and Parmesan cheese.
    4. In a separate bowl, mix 120ml olive oil, Dijon mustard, garlic, lime juice, sugar, hot chilli sauce; season to taste. Pour over the salad and toss to coat.

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    Reviews in English (50)


    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. Then I used only 1/4 cup olive oil & half of the seasonings for the dressing. I substituted pourable Splenda for the sugar & just added some salt & ppper instead of the hot sauce & salad seasoning mix. I used chopped pecans the 2nd time, which I preferred to the almonds. Also adding some red peppers to the yellow adds to the presentation. I'd suggest checking the asparagus after 10 minutes to see how al dente or roasted you'd like them. I took another reviewer's suggestion & baked them for 18 minutes (9 minutes a side). Two other suggestions... If you want leftovers, I'd suggest doubling this recipe. Also if you refrigerate the dish, you should take it it out ahead of time as the olive oil solidifies in the frig.  -  13 Jun 2004  (Review from Allrecipes US | Canada)


    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 bit of the lime zest into the dressing. I cut the bell peppers into strips rather than dice, I wanted bigger chunks. I roasted the onions along with the asparagus and peppers to mellow the onion flavor as well. I poured half the dressing on the warm vegetables, then set the salad aside while the rest of my meal cooked and then added the rest just before serving along with the almonds and parmesan. I don't know what "salad seasoning mix" is but the dish tastes great without it. It came out great and I had plenty of compliments from my guests. I'll make it again!  -  31 Jan 2004  (Review from Allrecipes US | Canada)


    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.  -  29 Jun 2005  (Review from Allrecipes US | Canada)