Best 13 Quinoa Pilaf With Salmon And Asparagus Recipes

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Quinoa pilaf with salmon and asparagus is a delightful and healthy dish that combines the goodness of quinoa, the richness of salmon, and the delicate flavor of asparagus. This recipe is a perfect blend of flavors and textures, making it a favorite among food enthusiasts. The fluffy quinoa, flaky salmon, and tender asparagus come together to create a delightful meal that is not only delicious but also visually appealing. Whether you're looking for a quick weeknight dinner or a special occasion dish, this recipe is sure to impress your taste buds and leave you feeling satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN-ROASTED SALMON, QUINOA AND ASPARAGUS WITH WASABI OIL



Oven-Roasted Salmon, Quinoa and Asparagus With Wasabi Oil image

Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the wasabi seasoned oil (mine is canola oil-based) is drizzled on just before serving. It's served with quinoa, which you can also dress with the oil, and vegetables in season.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds salmon fillets
Coarse sea salt and freshly ground pepper to taste
3 cups cooked quinoa
1 pound asparagus or any other green vegetable
4 teaspoons wasabi oil (available at gourmet markets) (more to taste)

Steps:

  • Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat.
  • Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.

Nutrition Facts : @context http, Calories 645, UnsaturatedFat 20 grams, Carbohydrate 46 grams, Fat 31 grams, Fiber 9 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 995 milligrams, Sugar 1 gram, TransFat 0 grams

QUINOA PILAF WITH SALMON AND ASPARAGUS



Quinoa Pilaf with Salmon and Asparagus image

Serve your family with a hearty skillet salmon, bouillon cube and asparagus quinoa pilaf - dinner that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1 cup uncooked quinoa
6 cups water
1 vegetable bouillon cube
1 lb salmon fillets
2 tablespoons butter or margarine
20 stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
4 medium green onions, sliced (1/4 cup)
1 cup frozen sweet peas (from 1-lb bag), thawed
1/2 cup halved grape tomatoes
1/2 cup vegetable or chicken broth
1 teaspoon lemon-pepper seasoning
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed

Steps:

  • Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
  • In 2-quart saucepan, heat 2 cups of the water to boiling over high heat. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 minutes or until water is absorbed.
  • Meanwhile, in 12-inch skillet, heat remaining 4 cups water and bouillon cube to boiling over high heat. Add salmon, skin side up; reduce heat to low. Cover; simmer 10 to 12 minutes or until fish flakes easily with fork. Remove with slotted spoon to plate; let cool. Discard water. Remove skin from salmon; break into large pieces.
  • Meanwhile, rinse and dry skillet. Melt butter in skillet over medium heat. Add asparagus; cook 5 minutes, stirring frequently. Stir in onions; cook 1 minute, stirring frequently. Stir in peas, tomatoes and broth; cook 1 minute.
  • Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 420, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g

QUINOA PILAF



Quinoa Pilaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

Steps:

  • Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
  • Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

SPRING PILAF WITH SALMON & ASPARAGUS



Spring Pilaf with Salmon & Asparagus image

Celebrate the best of spring in one fabulous dish! Fresh asparagus, carrots, lemon and chives perfectly complement leftover cooked salmon in this simple, sensational entree. -Steve Westphal, Wind Lake, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

2 medium carrots, sliced
1 medium sweet yellow pepper, chopped
1/4 cup butter
1-1/2 cups uncooked long grain rice
4 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups cut fresh asparagus (1-inch pieces)
12 ounces fully cooked salmon chunks
2 tablespoons lemon juice
2 tablespoons minced fresh chives, divided
1 teaspoon grated lemon zest

Steps:

  • Saute carrots and yellow pepper in butter in a large saucepan until crisp-tender. Add rice; cook and stir for 1 minute or until lightly toasted. , Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in asparagus. Cook, uncovered, 3-4 minutes longer or until rice is tender., Stir in the salmon, lemon juice, 1 tablespoon chives and lemon zest; heat through. Fluff with a fork. Sprinkle with remaining chives.

Nutrition Facts : Calories 568 calories, Fat 21g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1023mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.

QUINOA PILAF



Quinoa Pilaf image

A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.

Provided by JBUCK123

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
½ cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
¾ cup chopped walnuts
¼ cup chopped fresh parsley

Steps:

  • Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
  • In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g

QUINOA PILAF



Quinoa Pilaf image

I created this recipe after tasting quinoa at a local restaurant. I really enjoy rice pilaf, but I don't usually have time to make it. This quick-cooking side is a tasty alternative. -Sonya Fox of Peyton, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 medium onion, chopped
1 medium carrot, finely chopped
1 teaspoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/4 cup water
1/4 teaspoon salt
1 cup quinoa, rinsed

Steps:

  • In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil., Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork.

Nutrition Facts : Calories 198 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

QUINOA PILAF WITH VEGGIES AND CHICKPEAS



Quinoa Pilaf with Veggies and Chickpeas image

Delicious gluten-free side or main dish!

Provided by Ashley Hume Saar

Categories     Side Dish     Grain Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 11

4 cups chicken stock
2 cups quinoa
2 tablespoons olive oil
1 pound asparagus, chopped
2 green bell peppers, chopped
1 red onion, chopped
1 (14.5 ounce) can chickpeas, drained and rinsed
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
salt and ground black pepper to taste
1 tablespoon balsamic vinegar, or more to taste

Steps:

  • Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
  • Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 45.3 g, Cholesterol 2.5 mg, Fat 6.9 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 0.9 g, Sodium 659.2 mg, Sugar 3.7 g

QUINOA PILAF WITH SALMON, SPINACH AND MUSHROOMS



Quinoa Pilaf With Salmon, Spinach and Mushrooms image

This is such a nutrient-dense food, packed with omega-3, protein, vitamins and minerals! I made this as a main dish, but it can also be served as a side dish or for brunch. Add a green salad and you can have a very healthy supper! Please visit my blog, www.InnerHarmonyNutrition.com for more gluten-free, low-GI recipes.

Provided by InnerHarmonyNutriti

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 ounces wild salmon fillets
1 tablespoon white wine or 1 tablespoon sake
1 cup quinoa
1 tablespoon olive oil
1/4 large onion, diced
1 garlic clove, minced
7 mushrooms, sliced
3 bunches spinach, roughly chopped
salt
pepper

Steps:

  • Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
  • In the meantime, wash and chop all the vegetables.
  • In a saucepan, place quinoa and 2 cups of water and bring to a boil.
  • Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 - 15 minutes.
  • Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
  • When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
  • Add the vegetables and mix again. Season with salt and pepper.
  • Infuse love into food and serve!

Nutrition Facts : Calories 304.2, Fat 8.6, SaturatedFat 1.2, Cholesterol 16.1, Sodium 232.2, Carbohydrate 38.8, Fiber 9.1, Sugar 2.1, Protein 21.6

QUINOA-ALL BRAN PILAF WITH RAISINS AND SIMPLE GREEN SALAD



Quinoa-All Bran Pilaf with Raisins and Simple Green Salad image

Provided by Aarti Sequeira

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups water
1 cup quinoa, washed
1 tablespoon olive oil
1 red onion, finely diced
2 cloves garlic, thinly sliced
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 cup raisins
Kosher salt and freshly ground black pepper
3/4 cup KELLOGG'S® ALL-BRAN® Original cereal
2 cups chopped romaine lettuce leaves
Juice of 1/2 lemon
1/2 teaspoon brown sugar
2 tablespoons extra-virgin olive oil

Steps:

  • In a large saucepan, bring the water to a boil. Add the quinoa, cover, and simmer 15 minutes, or until cooked through.
  • In a large saute pan, warm 1 tablespoon of olive oil until shimmering. Add the onions, garlic, curry powder, and cinnamon. Stir and cook until the onions are soft and start to brown. Stir in the raisins. Season with salt and pepper. Cook for 1 more minute. Turn off the heat. Add the cooked quinoa to the onions. Add the cereal, crushing lightly in your hands. Stir well.
  • To make the salad dressing: Whisk together the lemon juice and brown sugar. Whisk in the olive oil. Season the dressing with salt, and pepper, to taste. Toss the romaine leaves with the dressing to coat evenly.
  • Serve with the pilaf warm with the salad on the side.

TOASTED QUINOA, LENTIL & POACHED SALMON SALAD



Toasted quinoa, lentil & poached salmon salad image

Great if you're following a low-cholesterol diet, this fresh plate of greens contains nutty, toasted supergrains and flavoursome lemon and herbs

Provided by Good Food team

Categories     Lunch, Main course

Time 55m

Number Of Ingredients 14

140g quinoa
1 tsp olive oil
400ml light vegetable stock (we used bouillon)
250g asparagus , trimmed
100g frozen soya bean
140g broccoli , florets trimmed and halved (we used Tenderstem)
zest and juice 1 lemon
2 salmon fillets (about 150g each)
½ garlic clove , crushed
250g pack ready-cooked puy lentils
6 spring onions , sliced on the diagonal
large handful mint and parsley, roughly chopped
85g baby spinach leaves
25g flaked almond , toasted

Steps:

  • Rinse the quinoa and tip into a large non-stick frying pan. Turn the heat to medium and dry out the grains, stirring to move them about the pan. Once all the liquid has evaporated, stir in the oil. Continue cooking the quinoa until it has turned a nutty brown and starts to 'pop' - this will take 10-15 mins. Stir every so often to stop the quinoa burning. Pour over the stock and simmer for 15-20 mins until all the liquid has been absorbed. Tip into a bowl and allow to cool.
  • Meanwhile, bring a large pan of water to the boil. Drop in the soya beans, asparagus and broccoli, and simmer for 2 mins. Remove using a slotted spoon and plunge into a bowl of ice-cold water. Drain the vegetables.
  • Add 1 tsp of the lemon juice to the pan with the vegetable water, then turn the heat down to a gentle simmer. Season the salmon fillets and submerge fully in the water. Poach for 6-8 mins until just cooked. Remove, allow to cool, then take off the skin and flake into large chunks.
  • Make a dressing by mixing together the garlic, most of the lemon zest and remaining lemon juice. Mix the quinoa, lentils, drained vegetables, spring onions, herbs, spinach and dressing together in a large bowl, then season. Pile onto a serving plate, top with the salmon, then scatter over the almonds and remaining lemon zest.

Nutrition Facts : Calories 302 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

QUINOA AND ASPARAGUS



Quinoa and Asparagus image

Make and share this Quinoa and Asparagus recipe from Food.com.

Provided by Nicole Aanenson Cra

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 (5 5/8 ounce) box quinoa, Seeds of Change tomato basil blend, 5 . 6 oz
8 ounces asparagus, cut into 1-inch pieces (8 to 10 stalks)
2 tablespoons parmesan-romano cheese mix, grated
1/4 teaspoon dried marjoram or 1/4 teaspoon thyme leaves
1/8 teaspoon pepper

Steps:

  • Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
  • Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
  • *For softer grains increase broth and cooking time.

Nutrition Facts : Calories 238.6, Fat 9.1, SaturatedFat 4.4, Cholesterol 17.1, Sodium 114.8, Carbohydrate 32.2, Fiber 4.9, Sugar 2.7, Protein 8.5

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

SPRING VEGETABLE AND QUINOA PILAF



Spring Vegetable and Quinoa Pilaf image

Provided by Lora Zarubin

Yield Makes 4 servings

Number Of Ingredients 13

1 3/4 cups low-salt chicken broth
1/2 teaspoon coarse sea salt plus additional for seasoning
1 cup quinoa, rinsed and drained 3 times
6 baby golden beets, peeled, cut into 1/3-inch cubes
3 tablespoons olive oil
2 garlic cloves, minced
1 cup 1/2-inch pieces orange bell peppers
1 cup 1/2-inch pieces red bell peppers
1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
Freshly ground black pepper
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley

Steps:

  • Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
  • Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

Tips:

  • Cook the quinoa perfectly: Rinse the quinoa thoroughly before cooking to remove any bitter coating. Use a 1:2 ratio of quinoa to water or broth, and bring to a boil. Then, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is tender and fluffy.
  • Choose the right salmon: Look for wild-caught salmon if possible, as it is more sustainable and has a lower mercury content. If using farmed salmon, make sure it is labeled "responsibly farmed" or "sustainably farmed."
  • Cook the salmon gently: Salmon is a delicate fish, so it's important to cook it gently to avoid overcooking. Pan-frying or baking are both good methods for cooking salmon. If pan-frying, use a non-stick skillet and cook the salmon over medium heat for 3-4 minutes per side, or until cooked through. If baking, preheat the oven to 400°F and bake the salmon for 12-15 minutes, or until cooked through.
  • Roast the asparagus: Roasting asparagus brings out its natural sweetness and flavor. Toss the asparagus with olive oil, salt, and pepper, and roast in a preheated oven at 425°F for 10-12 minutes, or until tender and slightly browned.
  • Make a flavorful dressing: A simple dressing made with lemon juice, olive oil, salt, and pepper is a great way to add flavor to the quinoa pilaf. You can also add other herbs or spices, such as dill, parsley, or thyme, to taste.

Conclusion:

Quinoa pilaf with salmon and asparagus is a delicious, healthy, and easy-to-make meal that is perfect for any occasion. The quinoa pilaf is fluffy and flavorful, the salmon is cooked perfectly, and the asparagus is roasted to perfection. The lemon-herb dressing adds a bright, fresh flavor to the dish. This dish is sure to please everyone at your table.

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