Roasted Asparagus Salad with Fried Halloumi and Fresh Tomatoes

In this vibrant spring summer salad, tender roasted wholemeal asparagus produce the perfect bed for fresh tomatoes, basil and a brilliant Sherry vinaigrette. Keep it vegan or top with your favorite cheese!

You just need ten ingredients and 20 minutes to prepare its asparagus salad worthy of the center! This easy recipe is a cousin for my whiten asparagus salad, with a small “Flair for dinner”. Tomatoes and basil play the notes of sweet flavor with an explosion of freshness and a vinaigrette of Aspro Lega Sherry all together. I chose crunchy fried Halloumi to finish things, but also the crumbled feta or the salty shaved Parmesan would have been delicious.

The beauty of roasted asparagus is how much the oven develops its natural sweetness. The hot pan transforms the golden and deliciously caramelized spears into points, and when everything is said and done they have a satisfactory consistency of tender.

I had halloums in my refrigerator, so I fried it quickly while the asparagus roasted. Honestly, he gave the salad a main character atmosphere! I would happily serve this as a main vegetarian with a pair of sides, exchange the cheese I have at hand or jump the cheese completely.

Roasted asparagus salad ingredients and replacements

This roasted asparagus salad has joined some new seasonal ingredients and a handful of stopped points:

• Asparagus: Look for stems that are still, robust and bright green. I didn’t try it alone, but some readers successfully exchanged asparagus with green beans!
• Grape tomatoes: There is a short window in which the asparagus and the tomato season overlap, usually from an end of May to mid -June, depending on where you live. During that period, feel free to use the most vibrant and juicy summer tomatoes on which you can get your hands. Otherwise, cherry or grape tomatoes tend to be the sweetest even when it is not the high season.
• Cheese (optional): I love crunchy and rubbery fried halloums, both in salads and seasoned with honey for a dessert and salty. You can skip the cheese for an option without milk or replace crumbled feta or raised Parmesan.
• Basil: It adds an adorable aroma and freshness. Other Tentre Herbs work in its place, such as parsley, dragoncello or dill.
• Sherry vinegar: The sweet taste of Sherry Aceto completes asparagus. White wine vinegar or red wine vinegar are other good options.
• Extra virgin olive oil: I like a pepper and robust olive oil like ours Hojiblanca Spanish To bring depth to Sherry’s vinaigrette.
• Garlic: A success of fresh amplified garlic for the flavor of vinaigrette.
• Sumac (optional): This spice, made with a dry berry, adds a burst of acidity. You can leave it or grate it on a touch of lemon zest.
• Salt AND pepper It slows down the flavor.

How to prepare roasted asparagus salad

Here is the simple and simple way to get a roasted asparagus salad on your table in 20 minutes or less:

• Prepare. Preheat the oven to 400 ° F. Request a pan large enough to keep the asparagus in a single layer in a thin layer of olive oil.
• Prepare your ingredients: Cut or take the hard woods of 1 1/2 pounds of asparagus. Cut 3 cups of grape tomatoes in half. If you are using Halloumi, cut it into 1/4 -inch thick squares. Troce 1 Eglio Spicciolo.
• Season and roast asparagus. Add the asparagus spears on the prepared pan. Sprinkle with salt, season with olive oil and throw to cover. Distribute so that they are in a single layer. Roasting in the hot oven until tender, from 15 to 20 minutes. Remove from the heat and let cool lightly.
• In the meantime, he creates Sherry’s vinaigrette. In an average bowl, beat together 1/4 of Sherry’s cup of vinegar, 1/4 cup of olive oil, chopped garlic and 1 teaspoon of Sumac (if you use). Condish to taste with salt and pepper and set aside for now.
• Fry Halloumi (optional): Heat a large bighellone of olive oil in large pan on medium. Fry the Halloumi in lots to golden, from 1 to 2 minutes per side.
• Finish and serve. Add the tomatoes and fried grape tomatoes (if you use) to the bowl with the vinaigrette of Sherry and mix to combine. Assemble the roasted asparagus on a serving dish and cover the tomato and cheese mixture. Ends with basil leaves. Enjoy!

What to serve with roasted asparagus salad

You can serve the roasted asparagus salad with any number of appetizers, but I say that you rest in the season with the spring sunshine recipes. For a special dinner, serve alongside a roasted lamb grill. For an option for the week, try the salmon placed by spinach. And for the dessert? Strawberry crises are simply perfect.

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Try our completely natural Sumac!

This spicy, smoked and slightly acidic spice is just what you need to give your extra zing roasted asparagus salad.

*This post has recently been updated with new information for the advantage of readers.