Roasted Asparagus Salad

Ingredients

• 500 grams thin asparagus, trimmed
• 1 pint cherry tomatoes, halved
• 250 grams small yellow tomatoes, cut into 1/2 inch pieces
• 1 cup marinated artichoke hearts, cut into 1 inch pieces
• 250 grams small radishes, thinly sliced
• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon honey
• 2 teaspoons Dijon mustard
• 1/4 cup fresh cilantro, chopped
• salt and pepper

Directions

1. Preheat oven to 450°F.
2. Line baking sheet with parchment paper.
3. In large bowl, toss together asparagus and 1 Tablespoon olive oil.
4. Spread asparagus evenly onto parchment paper and bake for 15 minutes.
5. Remove and set aside to cool.
6. Meanwhile, in small bowl, whisk together remaining olive oil, vinegar, lemon juice, honey, and Dijon mustard.
7. In large salad bowl, toss together cooled asparagus, tomatoes, artichoke hears, radishes, and dressing.
8. Serve sprinkled with cilantro, salt and pepper.