Roasted Asparagus Salad

By One Hippy Chick aka Elaine
My husband made me this salad before and it's very yummy, very summery
and pretty darn easy (especially when your husband makes it for you).

Makes 6 servings
1 lb asparagus, trimmed and cut diagonally into 1/2 inch pieces
3 Tbs olive oil
Coarse salt to taste
1/2 cup fresh orange juice
1 Tbs fresh lime juice
1 garlic clove, passed through a garlic press
freshly ground pepper to taste
7 cups chopped romaine lettuce
3 Tbs pine nuts or slivered almonds, toasted
1 Tbs minced fresh basil

Preheat oven to 450 (F). In large bowl, toss the asparagus with 1 Tbs
of the olive oil and season with a pinch of salt. Spread the
asparagus on a baking sheet in a single layer and roast until tender
when pierced with a knife, 10-12 minutes. Set aside.

In a small bowl, whisk together the orange and lime juices, garlic,
remaining 2 Tbs olive oil, and salt and pepper.

Just before serving, arrange lettuce on individual plates or a platter
and top with the asparagus. Whisk the dressing and pour it over the
salad. Garnish with nuts and basil.

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