I love this salad. It’s simple, it’s elegant, it’s pretty, it’s buttery, and it’s peppery.
What’s not to love?
Substitute in any pasta that will make you happy, if farfalle isn’t your “thing.” I just used it because Jedd loves it, and I’m super-duper thoughtful like that.
You could also add in some other fresh herbs. Fresh dill would rock, and so would a hit of tarragon.
But that’s up to you.
Go forth, and make a salad!
Roasted Asparagus and Tomato Salad with Peppercorn Croutons
¼ bundle fresh asparagus, rough ends removed, cut into 2-inch pieces
¼ cup olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon lemon pepper, divided
2 cups cooked farfalle pasta, drained and cooled
1 cup quartered cherry tomatoes
2 tablespoons diced parmesan
2 tablespoons roughly chopped flat-leaf parsley
1 tablespoon lemon juice
1 teaspoon dried dill
½ teaspoon seasoned salt
Peppercorn Croutons Ingredients:
2 tablespoons unsalted butter
1-1½ teaspoons freshly ground black pepper
½ teaspoon red pepper flakes
2 end slices sourdough bread
Preheat oven to 400 degrees.
Fit a small baking pan with parchment.
Toss asparagus with 1 tablespoon oil, and ½ teaspoon each salt and pepper.
Roast for 8-10 minutes, or until softened.
Toss asparagus, farfalle, tomatoes, parmesan, and parsley in a large bowl.
Whisk remaining olive oil, salt, and pepper with lemon juice and dill in a small bowl.
Drizzle over salad.
Heat butter, pepper, and red pepper flakes in a medium frying pan.
Add bread, and toss well to coat.
Brown on the first side, flip and brown the second.
Serve croutons on salad.
(Photo by Launie Kettler)