Asparagus and Roasted Tomatoes with Citrus

• 2 bunches asparagus 2 pounds
• 1 pint cherry tomatoes
• 1/2 teaspoon salt or to taste
• 1 tablespoon vegetable oil
• 1 x black pepper freshly ground to taste
• 1 1/2 tablespoons lemon juice freshly squeezed
• 1 1/2 tablespoons orange juice freshly squeezed
• 1 1/2 tablespoons honey
• 3/4 teaspoon dijon mustard
• 3/4 teaspoon dijon mustard
• 4 cups baby spinach tough stems removed, lightly packed
• 2 1/2 tablespoons dill weed finely chopped

1. Preheat oven to 450F.
2. Put asparagus in a large bowl.
3. Add cherry tomatoes, oil, salt and black pepper to taste gently toss to coat.
4. Spread in a rimmed baking sheet evenly, arrange the tomatoes between and on top of the asparagus.
5. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, 10 to 12 minutes.
6. Set aside once ready to serve.
7. Whisk lemon juice, orange juice, honey, mustard and 1/4 teaspoon salt in a medium bowl until mixed well.
8. Reserve half of the dressing in a small bowl.
9. Add baby spinach to the medium bowl, toss to coat.
10. Spread the spinach on a platter.
11. Arrange the roasted asparagus on the spinach and then place the tomatoes on top or at the edges.
12. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill.
13. Let it cool, serve at room temperature.

bunches asparagus, tomatoes, salt, vegetable oil, black pepper, lemon juice freshly squeezed, orange juice freshly squeezed, honey, mustard, mustard, baby spinach, dill

Taken from recipeland.com/recipe/v/asparagus-roasted-tomatoes-citr-50171 (may not work)