Warm Asparagus Salad with Tomatoes

Ingredients and Weight:

• Asparagus, fresh, 1.1 pounds
• Tomatoes, ripe, 1.1 pounds
• Red onion, 1/2 pound
• Garlic, minced, 2 cloves
• Olive oil, 1/4 cup
• Lemon juice, freshly squeezed, 2 tablespoons
• Dijon mustard, 1 tablespoon
• Salt and black pepper, to taste
• Parmesan cheese, grated (for garnish), optional

Preparation Time:

• 15 minutes

Cooking Time:

• 5-7 minutes

Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. Wash and trim the asparagus. Cut off the woody ends.
2. Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, or until tender-crisp.
3. Drain the asparagus and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain and cut into 1-inch pieces.
4. Dice the tomatoes and red onion.
5. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
6. Add the asparagus, tomatoes, red onion, and garlic to the bowl and toss to coat.
7. Serve warm, topped with grated Parmesan cheese if desired.

Nutritional Information:

• Calories: 150 per serving
• Fat: 10g
• Protein: 5g
• Carbohydrates: 15g

Dish Characteristics:

• Fresh and vibrant
• Tender-crisp asparagus
• Juicy tomatoes
• Tangy and flavorful dressing
• Well-balanced flavors

User Comments:

• "This salad is a perfect balance of freshness and flavor. The asparagus is cooked to perfection and the tomatoes add a burst of sweetness."
• "I love the simplicity of this dish. It's quick and easy to make, yet so delicious and satisfying."
• "The dressing is so flavorful and complements the asparagus and tomatoes perfectly."
• "This salad is a crowd-pleaser. I've served it at parties and it's always a hit."
• "I highly recommend adding grilled shrimp or chicken to this salad for an extra layer of protein."

Special Precautions and Tips:

• Use fresh, ripe asparagus for the best flavor and texture.
• Blanch the asparagus for the right amount of time to achieve tender-crispness. Overcooking will make it mushy.
• Drain the asparagus immediately after blanching to prevent overcooking.
• If you don't have Dijon mustard, you can substitute yellow mustard or honey mustard.