Prep time: 20 minutes Cooking time: 35 minutes
2 lb. asparagus, (about 2 bunches), trimmed
1 pint tiny cherry or pear tomatoes, red or mixed colors
1 tbsp extra-virgin olive oil
3/4 tsp salt, divided
Freshly ground pepper, to taste
1 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tbsp honey
1/2 tsp Dijon mustard
2 bunches watercress, tough stems removed (about 4 cups lightly packed)
2 tbsp finely chopped fresh dill
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.
Make Ahead Tip: Prepare through Step 2 up to 2 hours ahead. Cover and refrigerate the dressing (Step 3) for up to 5 days.
Nutrition per serving: 61 calories; 3g fat ( 0g sat , 2g mono); 0mg cholesterol; 9g carbohydrates; 3g protein; 2g fiber; 319mg sodium; 371mg potassium
Nutrition Bonus: Vitamin A & Vitamin C (40% daily value), Folate (31% dv).