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Roasted Asparagus Summer Side Salad

Roasted Asparagus Summer Side Salad

Side Dish | with Courgette and a Garlic-Lemon Dressing
4.5(5)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
194 kcal
Protein
: 
11.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

160 grams

Asparagus

1 unit(s)

Lemon

1 unit(s)

Garlic Clove

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil

½ tsp

Sugar

Energy (kJ)812 kJ
Energy (kcal)194 kcal
Fat10.3 g
of which saturates4.4 g
Carbohydrate8.5 g
of which sugars7.1 g
Dietary Fibre4.7 g
Protein11.2 g
Salt0.5 g
Potassium32.6 mg
Calcium54.6 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Baking Paper

Instructions

PDF
Roast the Courgette
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim the courgette and slice into 1cm thick rounds.

c) Add the courgette to a lined baking tray, drizzle with oil and sprinkle over half the grated hard Italian style cheese. Season with salt and pepper and toss to coat, then spread out in a single layer.

d) Roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.

Add the Asparagus
2

a) While the courgette bakes, trim the asparagus and cut into thirds.

b) When the courgette has 5-6 mins remaining, place the asparagus onto the baking tray alongside the courgette. Drizzle with oil, season with salt and pepper, then toss to coat.

c) Return to the top shelf of your oven until tender, 5-6 mins, turning halfway through.

Make the Dressing
3

a) While the courgette and asparagus bake, cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).

b) In a large bowl, combine the garlic, the juice from half the lemon wedges and half the remaining cheese with the sugar and olive oil (see pantry for both amounts).

c) Add the roasted courgette, asparagus and the wild rocket to the garlic-lemon dressing and toss to coat.

d) Pop the dressed salad into your serving bowl and sprinkle over the remaining cheese.

d) Serve the remaining lemon wedges on the side for squeezing over to finish.

Enjoy!

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