This is just a wonderful side dish to serve anytime you can get fresh asparagus!
Tomato Asparagus Salad
3/4 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
3 plum tomatoes, halved and sliced
3/4 cup chopped red onion
1/2 cup balsamic vinaigrette
Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a
boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and immediately place
asparagus in ice water. Drain and pat dry.
In a large bowl,
combine the asparagus, tomatoes and onion. Drizzle with vinaigrette and gently toss to
coat. Serve with a slotted spoon.
Yield: 4 servings.
Recipe source: Quick Cooking Magazine, submitted by Lois Crissman from Mansfield, Ohio.
Peg's Note: I didn't use baslamic vinaigrette, though that would be wonderful too! I made up this dressing that I found somewhere else....and it was great too...so you can try it with the balsamic vinaigrette one time and try this another time!
2 TBSP lemon juice
2 TBSP olive oil
1 tsp. minced fresh tarragon OR 1/4 tsp. dried tarragon
1 clove garlic, minced
1/2 tsp. Dijon mustard
1/4 tsp. black pepper
dash of salt
Combine all ingredients and mix well.
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