Roasted Asparagus Antipasta Salad is perfect for packing on a picnic at your favorite spot.
Ingredients
Salad:
1 lb (450 g) asparagus, woody ends trimmed off and cut into 2-inch pieces
1 tablespoon olive oil
1 pinch each salt and ground black pepper
2 large stalks celery, sliced
1 cup cherry tomatoes, halved
½ cup olives (any kind you like)
½ small red onion, thinly sliced
¼ cup chopped pickled mild banana peppers
¼ cup chopped parsley
4 oz (115 g) pepperoni, cut into small cubes
4 oz (115 g) hard cheese, such as Parmesan, Gruyere, or Cheddar, cubed
Dressing:
1½ tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 small clove garlic, crushed
½ teaspoon Dijon mustard
½ teaspoon dried Italian herb mix
3 drops liquid stevia (or ½ teaspoon sugar)
Instructions
Preheat the oven to 425F. Toss the asparagus, 1 tablespoon olive oil, salt, and black pepper together on a large baking sheet and give it a shake to spread out the asparagus. Roast until tender and starting to brown in spots, about 8 minutes, tossing once halfway through. Cool to room temperature.
Whisk together all ingredients for the dressing in a large bowl. Stir the cooled asparagus and all remaining ingredients.
Serve, or store covered in the fridge for up to 4 hours before serving.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/roasted-asparagus-antipasta-salad/