Name: Cold Asparagus Salad with Tomatoes
Prep time: 15 min
Total time: 15 min
Yield: 6 Servings
Cuisine: American
Ingredients: 0.75 lb Asparagus; 4 Large Tomatoes; 0.25 cup Fresh Basil; 0.25 cup Balsamic Vinegar; 0.25 cup Extra Virgin Olive Oil; 1 tbsp Dijon Mustard; 1 tsp Honey; 1 clove Garlic; 0.5 tsp All Purpose Seasoning Blend

Cold Asparagus Salad with Tomatoes cover

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Cold Asparagus Salad with Tomatoes

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Ingredients

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Instructions

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Instructions

Remove the woody ends from the asparagus and cut the stalks into thirds. Bring a small pot of water to a boil, add the asparagus and cook for 1 minute or until crisp-tender.

Drain from the hot water and immediately place into a bowl of ice and water for 30 seconds.

Remove from the water and place on a paper towel to drain.

Cut tomatoes into bite size pieces, removing the seeds and pulp.

Place into a large bowl. Add asparagus and basil. Stir to combine.

In a small small bowl, combine remaining ingredients. Whisk together until combined.

Drizzle salad with vinaigrette and toss to coat evenly.

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Tips & Tricks (5)

Ice Bath Technique for Perfect Crunch 🧊
Immediately plunge blanched asparagus into ice water to stop the cooking process and preserve its vibrant green color and crisp texture that defines this salad.
Emulsify Your Vinaigrette Properly 🌀
Whisk the Dijon mustard with balsamic vinegar first before slowly drizzling in olive oil while continuously whisking to create a stable, creamy emulsion that coats the vegetables evenly.
Dry Your Asparagus Thoroughly 🍃
Pat the cooled asparagus completely dry with paper towels before tossing with dressing to prevent dilution of flavors and ensure the vinaigrette clings properly to the spears.
Strategic Tomato Cutting for Juice Control 🍅
Cut tomatoes into wedges or chunks and add them just 5-10 minutes before serving to prevent their juices from making the salad watery and diluting your carefully balanced vinaigrette.
Tear Fresh Basil by Hand 🌿
Always tear basil leaves by hand rather than cutting with a knife to prevent bruising and oxidation, preserving the herb's delicate aromatics and vibrant green color until the moment of service.