Roasted Asparagus Salad With Citrus Dressing

• 2 lbs asparagus, trimmed (about 2 bunches)
• 1 pint cherry tomatoes (red or mixed colors)
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon salt, divided
• fresh ground pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 2 bunches watercress, tough stems removed (about 4 cups lightly packed)
• 2 tablespoons fresh dill, finely chopped

1. Preheat oven to 450u0b0F
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.

cherry tomatoes, extra virgin olive oil, salt, fresh ground pepper, lemon juice, orange juice, honey, dijon mustard, bunches, fresh dill

Taken from www.food.com/recipe/roasted-asparagus-salad-with-citrus-dressing-358646 (may not work)