Friday, May 30, 2014
A Fresh Twist on Lunch: Roasted Asparagus Salad
I don't know about you, but lunches are usually the meal that get the shaft in our house. Its so easy to get into a lunch rut of just the same salad or sandwich and before you know it you're so bored with your own lunch that you dig into your toddler's snack stash.
What, only I do that?
I didn't think so.
This is a tasty little recipe I threw together that is perfect for lunch or as a side for dinner. Full of veggies and definitely filling, I love having it for lunch or on the side of a piece of fish or chicken for dinner.
Roasted Asparagus Chickpea Potato Salad
2 medium gold potatoes (about 10 ounces), roughly chopped - think bite-sized pieces
1 bunch of asparagus, trimmed and cut into 1" pieces
Extra virgin olive oil
1 cup drained and rinsed canned chick peas
1/2 small onion (sliced thin)
Salt & Pepper
Simple Dijon Salad Dressing (click the link to get my simple mustard vinaigrette or just use your favorite)
Parmesan cheese (optional)
Preheat the oven to 425 and cook your potatoes. Bring a large pot of salted water to a boil and add in the potatoes. Cook until just fork-tender and drain. Add to a large bowl and set aside.
Spread the asparagus out on a greased baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper. Put the pan in the oven and cook for about 15 minutes, stirring halfway through. Remove and let cool slightly.
Add the asparagus, chickpeas and onion to the large bowl with the potatoes and gently toss to combine. Drizzle with as much of the vinaigrette as you like and serve at room temperature, garnished with large curls of Parmesan cheese.