Roasted Asparagus and Cherry Tomato Salad

This recipe utilizes several seasonal spring veggies and is so good! Plus it comes together really quickly.

Start by roasting your asparagus. I chopped it into about 3 inch pieces. I wanted it to be longer for the photos. It just looks more appealing against the round tomatoes. So, I roast by simply drizzling asparagus with olive oil. Then sprinkle with salt and pepper. I broil mine, and it takes about 5 minutes… maybe. It cooks it, but is also still crispy. Set this aside and let it cool slightly while you prep everything else.

Again, I was going for different textures, so I spiralized my cucumbers.

I love this machine so much. So, I had the cucumbers as base. The topped it with the roasted asparagus and tomatoes. I also had a artichoke heart, so I added that. Then there was the labneh, also calling my name. It had to go right on top. Dressing is just the simple combo of olive oil, lemon juice, salt and a touch of pepper.

Isn’t it beautiful!

I could totally get into this!

Now, sit back and enjoy! You deserve it!

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