Roasted Asparagus, Mango and Avocado Salad

I'm BACKKKKK from the longest blogcation EVER!  A crazy heavy catering workload combined with traveling and then a few weeks of pure laziness led to a severe lack of culinary inspiration. But with lots of encouragement (read: hate mail) I am back in the saddle, at least for the time being. So, with that said, may I present this delicious and colorful summer salad. Tender roasted asparagus, sweet mango, creamy avocado, juicy summer tomatoes and crunchy red onions all in a light lime vinaigrette- it's refreshing, different and makes a great side dish to fish or chicken- add some seared fresh tuna to it and it's a meal in it of itself! Enjoy!

1 1/2 pounds asparagus
2 tsp olive oil
1 large mango, diced
1 large avocado, diced
1 cup cherry or grape tomatoes, sliced in half
1 small red onion, sliced thin

Preheat the oven to 400 degrees. Cut the tough ends of the asparagus off and discard. Cut the remaining stalks into thirds and place on a sheet pan. Toss with the oil and season with salt and pepper. Roast for about 20 minutes until the asparagus is crisp tender (it may take longer depending on how thick your asparagus spears are). Let the asparagus cool. In a bowl, combine the asparagus, mango, avocado, tomatoes and onion. Pour dressing over the salad and mix.


Dressing:
Zest of one lime
Juice of two limes
1/4 cup olive oil
1 1/2 tsp agave nectar, silan or honey
salt and pepper to taste

Whisk all together until emulsified and pour over salad.