The other day I was greeted by fresh asparagus! Not really, but that was the first thing that I saw when I went into my local grocery store and it looked so good that I bought a bunch!
My intention was to have my husband grill it on the barbecue – I loveee grilled asparagus! The weather was beyond miserable – it was pouring outside. I felt bad making Charles stand outside so I decided to use the asparagus in a fresh salad instead. We loved this great salad! It was so easy to make – don’t let the dressing scare you! Delicious, healthy and it easily could be adjusted if you are serving a large crowd. It was great the next night too:)
What’s your favorite way to prepare asparagus? I’d love to hear about it:)
Please feel free to share your ideas and tips in the comments below!
Flavorful Asparagus Salad
- 1/3 cup balsamic vinegar
- 1 tbs. Dijon mustard
- 1 tbs. fresh oregano (or use 1/2 tsp. dried)
- 1 garlic clove, minced
- 3 tbs. olive oil
- 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
- 1 yellow bell pepper, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup sliced almonds, toasted
- Salt and pepper, to taste
Boil the balsamic vinegar in small saucepan over medium high heat until reduced by half. Stir occasionally, this should take between 3 – 5 minutes, until you feel the balsamic vinegar thicken. When ready, pour the vinegar into a small bowl. Whisk in the Dijon mustard, oregano and garlic. Next whisk the olive oil in, one tablespoon at a time. Set aside.
Cook the cut asparagus in large pot of boiling salted water until crisp, about 4 minutes. Drain; rinse with cold water and drain again. Add the asparagus, bell pepper and tomatoes into a serving bowl. Add some of the dressing with salt and pepper and toss well. Add more dressing if needed. Sprinkle the sliced almonds on top and serve.