Go Back
+ servings
Roasted Asparagus Salad with Preserved Lemon and Cherry Tomatoes

Roasted Asparagus Salad with Preserved Lemon

Beth Lee
A simple stunner of a salad using spring's and summer's bounty - asparagus and tomatoes - with a bit of winter preserved in a jar - lemons. Pistachios add crunch and goat or feta cheese add more protein and contrasting texture and color.
5 from 23 votes
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Salad
Servings 8

Ingredients
  

  • 1.5 pounds asparagus trimmed
  • 4 tablespoons olive oil
  • 1 preserved lemon rind set pulp aside
  • ½ teaspoon black pepper
  • ½ teaspoon salt or use a bit of the salty pulp
  • 1 pint cherry tomatoes halved
  • cup crumbled goat or feta cheese
  • 1 teaspoon preserved lemon juice from the jar of preserved lemons
  • 1 teaspoon fresh lemon juice

Instructions
 

  • Preheat the oven to 400 degrees F or 375 convect.
  • Lay the asparagus on a parchment-lined sheet pan. Sprinkle it with the olive oil, pepper, salt (or pulp), and chopped rind and toss together.
  • Roast in the oven for seven minutes until the asparagus is tender when pricked with a fork. Thicker spears may take a bit longer, thinner spears less. Do not overcook. Set the cooked asparagus aside to cool.
  • While the asparagus cooks and cools, slice tomatoes in half, toast pistachios (a few minutes at 325 degrees F in a toaster oven or heated in a pan will do it), and crumble your cheese if needed.
  • Also combine the preserved lemon juice and fresh lemon juice.
  • When the asparagus has cooled a bit, slice the spears into two inch pieces and toss in a serving bowl. When you remove the asparagus from the parchment paper, you will see a bit of juicy olive oil and some lemon rind left behind. Add it to the serving/mixing bowl. It becomes part of the dressing.
  • Add the tomatoes and preserved and fresh lemon juice and toss to combine. Taste for seasoning. Then top with the pistachios and cheese and serve. If serving later, chill the tomatoes and asparagus and hold the nuts and cheese aside until you plan to serve it.
Tried this recipe?Let us know how it was!