Asparagus and Grape Tomatoes with Dill Dressing
- Total Time
Turn this refreshing side-salad into a complete lunch by sprinkling with reduced-fat goat cheese and serving with a crusty French baguette.
uncooked asparagus1 pound(s), trimmed and fibrous stalks peeled
fresh lemon juice1 Tbsp
olive oil1 Tbsp, extra-virgin
balsamic vinegar1 tsp, white variety, or white wine vinegar
dry mustard½ tsp, powder
table salt¼ tsp
black pepper¼ tsp, freshly ground
dill2 Tbsp, minced
grape tomatoes1 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.