Ingredients
1½lbsfresh asparagus,trimmed and cut into thirds
2medium yellow bell peppers,seeded and diced
¼cupolive oil
1large red onion,cut into strips
¼cuptoasted almond,slices
½cupparmesan cheese,grated
½cupolive oil
3tbspdijon mustard
3garlic cloves,minced
2tsplime juice
2tspsugar
1tsphot sauce
salad seasoning mix,to taste
Preparation
Preheat oven to 400 degrees F. Arrange the asparagus spears and bell peppers in a single layer on the baking sheet and drizzle or mist with ¼ cup of olive oil.
Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
In a separate bowl, mix the ½ cup of olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
