Asparagus and grape tomatoes with dill dressing
1 pound(s), trimmed and fibrous stalks peeled
Fresh lemon juice
1 Tbsp, extra-virgin
1 tsp, white variety, or white wine vinegar
½ tsp, powder
¼ tsp, freshly ground
2 Tbsp, minced
1 cup(s), or cherry tomatoes, halved
Uncooked red onion(s)
2 Tbsp, chopped, finely chopped
- Blanch the asparagus in a large pan of salted boiling water until crisp-tender, 3–5 minutes. Using tongs, transfer the asparagus to a large bowl of ice water. Cool the asparagus for 1 minute, then drain on layers of paper towels.
- To make the dressing, combine the juice, oil, vinegar, mustard, sugar, salt, and pepper in a small bowl; stir in the dill.
- Arrange the asparagus on a serving platter, top with the tomatoes, drizzle with the dressing, and sprinkle with the red onion.