Spring Salad

OK. So, I just planted the garden (pictures to come) and do not yet have any components of a salad ready to harvest. BUT, in the meantime I think you should definitely consider picking up the ingredients to this salad from the store.

(Though John and I both loved the recipe, I have positive comments from several other people whom we ate Easter lunch with that this is indeed a tasty salad.)

Asparagus, fresh basil, and avocado. How can you go wrong? And while this is not my own invention, I thought I'd just post it here anyway. It's from the March issue of Southern Living.

Roasted Asparagus Salad

Add even more color by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus. (I did not do this, but knock yourself out.)

Preparation Time: 20 minutes minutes
Other Time: 23 minutes minutes
Yield: Makes 8 servings

1 1/2 pounds fresh asparagus
1/2 cup olive oil, divided
1 1/2 tablespoons chopped fresh basil, divided
1/2 teaspoon lemon pepper
1/2 teaspoon salt, divided
1/4 cup balsamic vinegar
1 garlic clove, minced
1 cup halved cherry tomatoes (about 1/2 pt.)
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 head Bibb lettuce, torn into bite-size pieces
1 avocado, sliced

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.

3. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.

4. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes. (If your asparagus is thin, 8 minutes is about all it'll take.)

5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.

6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.

7. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture. (Or you can just mix it all up in a big bowl if you're feeding a crowd. It still tastes good.)

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.