Asparagus and grape tomatoes with dill dressing

Points® value
Total Time
10 min
10 min
0 min
Turn this refreshing side-salad, featuring asparagus, grape tomatoes, and red onions, into a complete lunch or light dinner by sprinkling with reduced-fat goat cheese and serving with a crusty French baguette. Of course, keep in mind that these changes may affect the nutritional value. This recipe comes together in just 10 minutes, thanks to blanching and a quick, easy dressing, made of lemon juice, olive oil, balsamic vinegar, dry mustard, and a touch of sugar for sweetness. 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.



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

Red onion

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.