Roasted Asparagus Salad with Romaine and Cherry Tomatoes

1 lb. medium-width asparagus, bottoms snapped and stems trimmed with a peeler
1 tablespoon lemon juice
2 teaspoons olive oil
8 cups torn romaine lettuce leaves
1 pint cherry tomatoes
1 medium carrot, peeled and shredded
1⁄2 medium red onion, sliced thin
1⁄2 cup reduced fat Italian dressing
1⁄2 cup fat free croutons

Preheat oven to 400°F. Place prepared asparagus on a 10 × 15 inch jelly roll pan (any low large baking dish will do). Wisk the lemon juice and olive oil together and drizzle over the asparagus. Role the asparagus in the pan to evenly distribute the dressing. Roast for 5 to10 minutes, or until just tender. (Asparagus cooks quickly so keep an eye on it.) Toss lettuce, carrots and tomatoes on a large platter. Arrange roasted asparagus on top. Drizzle with Italian dressing and sprinkle with croutons.

Preparation Time: 25 minutes
Yield: 8 servings
Serving size: about 1 1⁄4 cups salad plus 4 to 6 asparagus spears
Calories per serving: about 85