Ingredients

The following ingredients have 2 Servings
  • 1 bunch asparagus (tough ends trimmed)
  • 1 cup cherry tomatoes (halved (5 oz))
  • 1/4 cup red onions (diced (1 oz))
  • 1/4 cup sliced black olives
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • Steam the asparagus until just tender. Drain it into a serving bowl and allow it to cool for about 10 minutes.
  • Meanwhile, chop the tomatoes and the onion. Place the dressing ingredients in a medium bowl and whisk them until they emulsify into a velvety dressing.
  • Add the tomatoes, onions, and olives to the serving bowl and gently mix. Then pour the dressing on top and mix again. Be gentle so that the delicate asparagus heads remain intact.
  • Serve the salad immediately, or cover and keep it in the fridge until ready to serve. Remove it from the fridge 15 minutes before serving and gently toss again.