Simple but delicious is what we have here! To get the most flavor in this simple roasted asparagus salad, we first roast the asparagus to intensify its flavor and make the spears deliciously tender with crispy ends. Then, we we top the roasted asparagus with sliced grape tomatoes, red onions and a simple vinaigrette made of extra-virgin olive oil, red wine vinegar, and salt and pepper. Finally, we complement the salad with a freshy grated cheese -- and freshly grated parmesan works perfectly here.
It's such a tasty low-carb and keto side dish and perfect for celebrating spring or summer! Asparagus is one of our favorite veggies and we love that it's only 4 net carbs per cup. Plus, it's high in vitamins A, C and K.
This asparagus side dish takes about 20 minutes to make -- and most of that time is hands-off while the asparagus roasts. It's an easy side dish to do if you're making something on the grill or stovetop. Each serving is about 3 net carbs.
How to Trim Asparagus
Since the base of asparagus can be tough and woody, it's best to trim off the ends before using. The easiest way to trim asparagus is by snapping the spears at their natural breaking point. To do so, simply bend the asparagus near the base until it snaps. That's it! Oh, and don't forget to rinse the spears!
Roasting Asparagus
Roasting asparagus is such a yummy way to enjoy asparagus, plus it's so easy to do! After trimming the asparagus (see above instructions), then place the spears on a rimmed baking sheet lined with parchment paper. Toss the spears with about a half tablespoon of olive oil and lightly season with salt and pepper. Spread the asparagus about the pan so the spears aren't overlapping.
We typically roast asparagus for 15 minutes at 400 degrees. But, the roasting time really depends on the thickness of the asparagus. If the asparagus is thinner, it may only take 10 minutes or so to roast, and if it's thicker, it could take up to 20 minutes. When done, the asparagus stalks will be tender and ends will be somewhat crispy.
Making the Asparagus Salad
After you pop the asparagus in the oven to roast, then you can prepare the rest of the salad ingredients. Here's what you'll do:
- Slice the grape tomatoes and red onions: After rinsing, slice ¼ cup grape tomatoes in half lengthwise. Slice⅛ cup red onions into thin slices about ½-inch long.
- Make the vinaigrette: In a small bowl, mix together a tablespoon of olive oil, a teaspoon of red wine vinegar and salt and pepper to season. After mixing, throw in the red onion slices to soak.
- Grate the parmesan: Freshly grate ⅛ cup parmesan.
When the asparagus is done roasting, place the spears on a serving plate and top with the sliced tomatoes, vinaigrette with onions, and freshly grated parmesan. Serve and enjoy!
Other Low-Carb and Keto Asparagus Recipes
If you have any leftover asparagus, put it to good use with these yummy low-carb and keto asparagus recipes!
- 5-Minute Parmesan Asparagus: This 5-minute parmesan asparagus recipe uses the microwave for steaming, which makes it deliciously tender-crisp, while the toppings take it to the next level. The steamed asparagus comes alive with butter, parmesan, red pepper flakes and lemon juice.
- Salmon and Asparagus Sheet Pan with Mustard Garlic Butter: Making dinner couldn’t get any easier than this salmon and asparagus sheet-pan meal, which takes just 20 minutes to make. Salmon and asparagus are a perfect pairing in this sheet-pan meal since they turn out tender and taste delicious when the mustard garlic butter melts over the top.
- Pesto Shrimp and Asparagus: If you love pesto, then you’ll love this simple weeknight recipe made with fresh pesto, asparagus and sun-dried tomatoes. Of course, you may use your favorite store-bought pesto. But, the shining star in this recipe is the homemade pesto. The recipe is only 8 ingredients, 6.8 net carbs, and takes less than 25 minutes to make.
Simple Roasted Asparagus Salad
Ingredients
- 1 pound asparagus about 9 to 10 ounces trimmed
- ½ tablespoon extra-virgin olive oil for roasting asparagus
- 1 tablespoon extra-virgin olive oil for salad dressing
- ¼ cup grape tomatoes sliced
- ⅛ cup red onion sliced
- 1 teaspoon red wine vinegar
- ⅛ cup freshly grated parmesan
- Salt and pepper to season
Instructions
- Prepare the asparagus: Pre-heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Rinse asparagus and trim bottoms. Place asparagus on baking sheet and toss with ½ tablespoon olive oil. Lightly season with salt and pepper. Spread asparagus about pan so spears aren't overlapping. Then, roast in the oven for roughly 15 minutes.
- Slice the grape tomatoes and red onions: After rinsing, slice ⅛ cup grape tomatoes in half. Thinly slice ⅛ cup red onions into slices about ½-inch long.
- Make the vinaigrette: In a small bowl, mix together a tablespoon of olive oil, a teaspoon of red wine vinegar and salt and pepper to season. After mixing, throw in the red onion slices to soak.
- Finish: Grate ⅛ cup parmesan (or more if you prefer). When asparagus is done roasting, place spears on a serving plate and top with the sliced tomatoes, vinaigrette with onions, and freshly grated parmesan. Serve immediately.
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