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Ingredients

• 2 pounds  asparagus, (about 2 bunches), trimmed
• 1 pint  tiny cherry or pear tomatoes, red or mixed colors
• 1 tablespoon  extra-virgin olive oil
• 3/4 teaspoon  salt, divided
•   Freshly ground pepper, to taste
• 1 tablespoon  fresh lemon juice
• 1 tablespoon  fresh orange juice
• 1 tablespoon  honey
• 1/2 teaspoon  Dijon mustard
• 2 bunches  watercress, tough stems removed (about 4 cups lightly packed)
• 2 tablespoons  finely chopped fresh dill

Description

Rest Roasted Asparagus And Tomatoes On A Bed Of Watercress For A Special Touch. The Fat-free Dressing Is A Sweet-sour Combination Of Fresh Citrus Juices, Honey And Dijon Mustard. Just As Tasty Warm Or At Room Temperature, This Salad Works Well When Served

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