Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

Sarah
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C).

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  • Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.

  • Roast green beans in preheated oven until tender, about 10 minutes.

  • Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.

  • Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.

  • Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Nutrition Facts

86.1 calories; 2.7 g protein; 8.8 g carbohydrates; 0 mg cholesterol; 59.3 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2013
I made this salad for an extended family Father's Day dinner and it was liked by people of all ages. The number of compliments was impressive. The only change I made to the recipe was to roast the red onion (add it to the roasting mix at the same time as the asparagus), add a tablespoon of balsamic vinegar to the mixture, and roast the vegetables (green beans, red onion, and asparagus) for at least 30 minutes. With the roasting time in the original recipe, the veggies were too hard for easy eating. Read More
(22)

Most helpful critical review

Rating: 3 stars
08/30/2018
Made this exactly as described without extra oil and the warm vs cold was a bit off putting. No one else liked it and the after taste from it lasted a long time. It wasn't great. I stuffed it in the freezer and cranked the thermostat to get the air flowing. After some time to chill it became better but still had the after taste that I personally didn't enjoy but during the eat I did enjoy the chilled version. Tried it again the next day... but added Feta to it. The Feta helped so much to kill the taste of the oil. Finally I added half an Italian dressing packet to the remainder. Add Feta when plated. Now I love this combination. everything has a bit of a crunch and the after flavor is nice as well. Great combination just needs an extra kick in my book. Read More
47 Ratings
  • 5 star values: 34
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/16/2013
I made this salad for an extended family Father's Day dinner and it was liked by people of all ages. The number of compliments was impressive. The only change I made to the recipe was to roast the red onion (add it to the roasting mix at the same time as the asparagus), add a tablespoon of balsamic vinegar to the mixture, and roast the vegetables (green beans, red onion, and asparagus) for at least 30 minutes. With the roasting time in the original recipe, the veggies were too hard for easy eating. Read More
(22)
Rating: 4 stars
06/16/2013
I made this salad for an extended family Father's Day dinner and it was liked by people of all ages. The number of compliments was impressive. The only change I made to the recipe was to roast the red onion (add it to the roasting mix at the same time as the asparagus), add a tablespoon of balsamic vinegar to the mixture, and roast the vegetables (green beans, red onion, and asparagus) for at least 30 minutes. With the roasting time in the original recipe, the veggies were too hard for easy eating. Read More
(22)
Rating: 5 stars
07/07/2016
Great flavor with the parsley. Made a few changes which gave this 5 stars- I used only green beans and doubled them as I had a ton of excess from our garden. We also roasted the onion and 3 cloves garlic with the green beans and added a little balsamic vinegar as well. Already have made twice! Read More
(7)
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Rating: 4 stars
06/20/2012
I liked this but hubby not so much. He didn't care for the raw tomatoes and red onion. I liked it.... go figure! Read More
(6)
Rating: 4 stars
01/05/2014
Very good and pretty to serve. I used the frozen green beans from Costo instead of fresh. Just watch the texture of beans and asparagus until it is to your liking. Will make again. Read More
(3)
Rating: 5 stars
04/29/2015
Love it Read More
(2)
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Rating: 5 stars
02/10/2016
I have made this three times for potluck dinners. There is never any left over! I have tweaked a little each time. I also roast the onion but only for the last 10 minutes. Also I add about 2 tablespoons of balsamic vinegar when I toss it all together. A really nice change from typical tossed salad and it doesn't get soggy while waiting to serve. Read More
(2)
Rating: 5 stars
05/24/2016
I normally do not stray from the original recipe when I make something the first time but today I did. I followed other reviewers advice about roasting the tomatoes and onions with the asparagus but instead of using olive oil to roast I tossed all veggies with Italian dressing. Once it was out of the oven I cooled put it in a bowl and let it chill overnight then added 4 oz of crumbled feta cheese in the morning before I portioned some to take to work for lunch. Holy moly I could eat this EVERY DAY! I had 5 lb of asparagus in the fridge to use and I will probably make this again for next week's lunches! Read More
(2)
Rating: 5 stars
08/03/2017
Followed the recipe as described. Made it ahead and served it cold. Guests loved it. Will make it again. Read More
(2)
Rating: 4 stars
04/24/2017
I decided to make this dish on Easter. Delicious! This was a different variety of veggies that I hadn't introduced to guests before and received lots of compliments. I would also recommend sliced almonds sprinked on top for a nice crunchy texture. Read More
(1)
Rating: 3 stars
08/30/2018
Made this exactly as described without extra oil and the warm vs cold was a bit off putting. No one else liked it and the after taste from it lasted a long time. It wasn't great. I stuffed it in the freezer and cranked the thermostat to get the air flowing. After some time to chill it became better but still had the after taste that I personally didn't enjoy but during the eat I did enjoy the chilled version. Tried it again the next day... but added Feta to it. The Feta helped so much to kill the taste of the oil. Finally I added half an Italian dressing packet to the remainder. Add Feta when plated. Now I love this combination. everything has a bit of a crunch and the after flavor is nice as well. Great combination just needs an extra kick in my book. Read More