Asparagus Tomato Salad with Whole Grain Mustard Dressing
A simple salad that combines parboiled asparagus with tomatoes, blue cheese and walnuts. Make this as written or sub out ingredients until you find your perfect asparagus salad.
Ingredients
Asparagus Tomato Salad
- 1 bunch of asparagus (about 20 spears), ends trimmed and discarded, cut into 1.5 inch pieces
- 10 oz cherry tomatoes (about three large handfuls) quartered
- ½ cup crumbled Gorgonzola or blue cheese
- ½ cup chopped walnuts
Old style mustard dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp whole grain mustard (I use Maille Old Style)
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1 clove of garlic, minced
- salt and freshly ground pepper to taste
Instructions
- Bring a medium pot of salted water to boil. Add asparagus and cook until tender (about 3-4 minutes). Do not overcook; you want tender, not mushy asparagus. Drain and run under cold water to cool.
- Meanwhile prepare the dressing by mixing all ingredients together well. Combine salad ingredients in a large bowl, drizzle with dressing and toss lightly.