Roasted Asparagus and Green Bean Salad

This light and refreshing salad is wonderful for those warm summer nights. If it is just too warm to turn on the oven, go ahead and fire up the grill. In a large bowl, toss the asparagus with the green beans, olive oil, lemon zest, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Grill the vegetables until lightly charred and cooked through. Remove from the grill, toss with the dressing and garnish with parsley. 

Roasted Asparagus and Green Bean Salad
original recipe by Eating Deliciously

1 pound asparagus, trimmed

1 pound green beans, trimmed

2 tablespoons extra virgin olive oil

Zest of 1 lemon

Kosher salt and freshly ground black pepper

2 tablespoons Lemon Honey Dijon Vinaigrette, recipe follows

1 tablespoon parsley, minced

Preheat oven to 425ºF.

On a rimmed baking sheet, toss the asparagus with the green beans, 2 tablespoons olive oil, lemon zest, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread into a single layer and roast, stirring occasionally, until the vegetables are tender, about 10 to 15 minutes.

Transfer the vegetables to a large bowl and add 2 tablespoons of the vinaigrette. Toss well and garnish with minced parsley. 

Lemon Honey Dijon Vinaigrette

recipe courtesy of Closet Cooking

¼ cup lemon juice

¼ cup extra virgin olive oil

1 tablespoon Dijon and/or grainy mustard

1 teaspoon grainy mustard

1 tablespoon honey

1 clove garlic, grated (optional)

¼ teaspoon salt

¼ teaspoon pepper

Whisk ingredients together in a small bowl until well combined.