Tomato & Asparagus Salad
This tomato and asparagus salad is just a bit different. You don't often see recipes pairing these two vegetables, but they really taste great together.
Ingredients
- 1 1/2 lb asparagus, bottom ends trimmed
- 3/4 lb cherry tomatoes, cut in half
- 2 shallots, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- parmesan cheese, shaved or grated
Instructions
- Steam the asparagus until it is bright green and tender. Rinse the asparagus under cold water, then drain it thoroughly and transfer to a serving bowl. Add the tomatoes and shallots and stir to mix.
- In a jar with a tight fitting lid combine the oil and vinegar. Season the vinaigrette with salt and pepper to taste. Shake it vigorously to mix well.
- Pour the vinaigrette over asparagus and tomatoes and toss. Sprinkle shavings of parmesan cheese on top or grate parmesan cheese over the salad.
Notes
You can also roast the tomatoes before adding them to the salad as shown in the image.
Place them in a pan and drizzle a bit of olive oil over them.
Roast them in a preheated oven at 375ºF for 5 to 10 minutes, until the skin blisters and breaks open.
Add them to the asparagus and pour the vinaigrette over the whole thing.
Roasted tomatoes can be eaten either warm or cold.
Nutrition
Calories: 106kcalCarbohydrates: 9gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 5mgPotassium: 388mgFiber: 4gSugar: 4gVitamin A: 1286IUVitamin C: 11mgCalcium: 46mgIron: 4mg
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