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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

Roasted Asparagus Salad With Citrus Dressing - The Huffington Post

Kitchen Daily