Preheat your oven to 425 degrees Fahrenheit. A hot oven is essential for achieving that perfect roast on the asparagus!
Rinse the asparagus stalks thoroughly under cold water to remove any dirt. Carefully transfer them to a cutting board. Using a sharp knife, chop off the woody ends of the asparagus and discard them. Then, chop the remaining stalks into 2-inch pieces, or bite-sized portions that will roast beautifully.
Place the chopped asparagus onto a large baking sheet. Drizzle with avocado oil and sprinkle with sea salt and black pepper. Use your hands to toss everything together until every piece is well-coated in the oil and seasonings. This ensures an even roast and enhances the flavors.
Spread the asparagus out in a single layer on the baking sheet. Roast in the center rack of the preheated oven. Keep an eye on them—if you’re using thin spears, they’ll need about 8 to 10 minutes, while thicker spears will take 12 to 15 minutes.
After roasting, the asparagus should be tender yet slightly crisp. Comfortably gauge the baking time based on how you like your asparagus; less time yields a snappier texture, while longer roasts lead to softer stalks.
Once done, carefully remove the roasted asparagus from the oven and let them cool for a few minutes. This step is crucial as it prevents the salad from wilting the greens.
While the asparagus is cooling, prepare the dressing. In a small bowl, mix together the garlic, lemon zest, and lemon juice with a little more avocado oil. This dressing will bring a bright and zesty flavor to your salad!
In a large mixing bowl, combine the cherry tomatoes, feta cheese, red onion, kalamata olives, and pistachios.
Once the asparagus has cooled, add it to the mixing bowl with the other salad ingredients.
Drizzle the dressing over the salad and gently toss everything together using tongs or a rubber spatula until well mixed. Ensure that all the ingredients are coated with the dressing.
Serve the Roasted Asparagus Salad alongside your main dish and enjoy the burst of fresh flavors!
