Asparagus and Grape Tomatoes with Dill Dressing

Total Time
10 min
10 min
0 min
Turn this refreshing side-salad into a complete lunch by sprinkling with reduced-fat goat cheese and serving with a crusty French baguette.


uncooked asparagus

1 pound(s), trimmed and fibrous stalks peeled

fresh lemon juice

1 Tbsp

olive oil

1 Tbsp, extra-virgin

balsamic vinegar

1 tsp, white variety, or white wine vinegar

dry mustard

½ tsp, powder


½ tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground


2 Tbsp, minced

grape tomatoes

1 cup(s), or cherry tomatoes, halved

uncooked red onion(s)

2 Tbsp, chopped, finely chopped


  1. 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.
  2. To make the dressing, combine the juice, oil, vinegar, mustard, sugar, salt, and pepper in a small bowl; stir in the dill.
  3. Arrange the asparagus on a serving platter, top with the tomatoes, drizzle with the dressing, and sprinkle with the red onion.


Blanching vegetables is a good cooking technique for vegetables such as asparagus, broccoli, green beans, sugar snap peas, and snow peas which need to be cooked lightly, then cooled quickly before serving. Blanching heightens their color and preserves their flavor.

A happier, healthier you starts here