This roasted asparagus salad is a wonderful blend of flavors.
Preheat oven to 450°F.
Line baking sheet with parchment paper.
In large bowl, toss together asparagus and 1 Tablespoon olive oil.
Spread asparagus evenly onto parchment paper and bake for 15 minutes.
Remove and set aside to cool.
Meanwhile, in small bowl, whisk together remaining olive oil, vinegar, lemon juice, honey, and Dijon mustard.
In large salad bowl, toss together cooled asparagus, tomatoes, artichoke hears, radishes, and dressing.
Serve sprinkled with cilantro, salt and pepper.