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 as part of an easy buffet-style brunch.
2 lb. asparagus (about 2 bunches), trimmed
1 pint tiny cherry or pear tomatoes, red or mixed colors
1 Tbsp. extra-virgin olive oil (Nature's Basket)
3/4 tsp. salt, divided
Freshly ground pepper to taste
1 Tbsp. fresh lemon juice
1 Tbsp. fresh orange juice
1 Tbsp. honey (Nature's Basket)
1/2 tsp. Dijon mustard
2 bunch watercress, tough stems removed (about 4 cups lightly packed)
2 Tbsp. finely chopped fresh dill
Preheat oven to 450°F.
Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
Prepare through Step 2 up to 2 hours ahead. Cover and refrigerate the dressing (Step 3) for up to 5 days.