Ingredients

The following ingredients have 6 Servings
  • 1 bunch (~1 lb) asparagus, trimmed
  • 2 cups (~ 10 oz)  cherry tomatoes, quartered
  • 1/3 cup walnut pieces
  • 1/4 cup red onion, thinly sliced
  • 1 tsp dijon mustard
  • 1 1/2 Tbsp white wine vinegar
  • 2 ½ Tbsp olive oil
  • 1/4 tsp salt
  • pinch black pepper

Instruction

  • Make the dressing: Combine white wine vinegar, olive oil, mustard, sea salt, & pepper in a jar.  Put on the lid and shake like a mad man until combined.
  • Bring a large pot of water to a boil and add a little salt.  Trim and throw away the rough ends of the asparagus, and cut asparagus in half.  Place the stem sides in the boiling water for one minute.  Add the more tender tips and lightly boil for another minute.  Taste it to see if it's as tender as you like.
  • Drain and cool the asparagus with an ice water bath if you've got it (this will stop the cooking and also help to retain the bright green color).  Otherwise, rinse with cold water.
  • Place in bowl and add cherry tomatoes and onions.  Gently toss with the dressing.  Top with walnuts (use any other nut if you don't have walnuts).  Add sea salt to taste.  Happy Eating!  Beckie