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You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.
Ingredients
Dressing
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- ½ teaspoon salt
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil, or more as needed
- 1 clove garlic, minced
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- salt to taste
- 1 squeeze lemon juice, or to taste
- 1 (10 ounce) basket cherry tomatoes, halved
Directions
Step 1
Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
Step 2
Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 122 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat1g | 6% |
| Sodium371mg | 16% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber3g | 11% |
| Total Sugars4g | |
| Protein3g | |
| Vitamin C21mg | 104% |
| Calcium35mg | 3% |
| Iron3mg | 16% |
| Potassium397mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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