Green Bean Asparagus Salad


This is a very tasty and healthy salad of roasted asparagus and green beans. I got the inspiration for this dish from an episode of Rachel Ray. It is not the same, but close. Roasting the vegetables brings out great flavor, while retaining the crunch of the vegetables.  When you prepare this dish, remember that the green beans take longer to cook than the asparagus.  I like to make this dish to go along with grilled dishes. It has a lovely color and gives a new spin on the definition of salad. For extra flavor, you can also roast the tomatoes until they burst.


Green Bean Asparagus Salad


1 lb fresh green beans
1 lb fresh asparagus
1/2 red onion, chopped
1/4 cup fresh parsley, chopped finely
2 cups cherry tomatoes, sliced in half
Kosher salt
2 tablespoons Olive oil
Additional olive oil for roasting
The juice of 1 lemon


Preheat oven to 400 degrees. Prepare green beans by washing and snapping of ends. Cut in bite size pieces. Put in a roasting pan and drizzle with olive oil and sprinkle with kosher salt. Let the beans roast until tender, about 20 minutes. The asparagus will take less time so add them about 10 minutes into the roasting time of the green beans.

Prepare the asparagus by washing and snapping off the woody ends. Cut in bite size pieces and put in a roasting pan and drizzle with olive oil and sprinkle with kosher salt. Chop the onions, tomatoes, and parsley. Put all vegetables in a large bowl and add the lemon juice, pepper, more olive oil to taste.