Ingredients
2 pound(s) (2 bunches) asparagus, trimmed
1 pint(s) tiny cherry or pear tomatoes, red or mixed colors
1 tablespoon(s) extra-virgin olive oil
3/4 teaspoon(s) salt, divided
Freshly ground pepper to taste
1 tablespoon(s) fresh lemon juice
1 tablespoon(s) fresh orange juice
1 tablespoon(s) honey
1/2 teaspoon(s) Dijon mustard
2 bunch(es) watercress, touch stems removed
2 tablespoon(s) fresh dill, finely chopped
Preparation
1.Preheat oven to 450°F. 2.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. 3.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. 4.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.
