Although you may use leftover cooked asparagus and eat this asparagus salad cold, I much prefer it when the asparagus is still somewhat warm. Excellent with fish or meat meals.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil, or more as needed
- 1 clove garlic, minced
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- salt to taste
- 1 squeeze lemon juice, or to taste
- 1 (10 ounce) basket cherry tomatoes, halved
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- ½ teaspoon salt
- 4 tablespoons extra-virgin olive oil
Instructions
- Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
- Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Reviews
Fed this to a board meeting and the plates were cleaned. It made way too much dressing for my taste but I just didn’t use it all. I had made extra and it’s also good cold.
It was wonderful!! I added a few shavings of Asiago cheese. Even the kids loved it.
We did Not like this at all. No one did. Basically, it tasted like warm asparagus in Italian dressing plus tomatoes. I was mad I wasted my asparagus because it went uneaten.
Added a little extra mustard to the dressing—delicious!
I made it but left Dijon mustard out, and added a squirt of regular mustard. also added some grilled chicken to make it more of a main dish. And taste good together.
Everybody loved it made just as the recipe directed! Will definitely make again and again!!
yummy!