Roasted Asparagus and Yellow Pepper Salad

So this is a pretty tasty salad.  I made it for dinner tonight with all the delicious asparagus that I had in the refrigerator.  Yummy!  However, the next time I make it, I am definetly going to halve the onions, and Jeffrey suggested adding some potatoes or rice.  He said it needed more starch.  Maybe some nice red tomatoes.  Something like that.  Anyways, I really like it.  It is going to be invited to dinner as often as I can find (or grow) the asparagus.  

 Roasted Asparagus and Yellow Pepper Salad


1 1/2 pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
1/4 cup olive oil
1 large red onion, cut into strips
1/4 cup toasted almond slices
1/2 cup grated Parmesan cheese
1/2 cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.