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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Asparagus and Tomato Salad Recipe

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This recipe for Asparagus and Tomato Salad is from The brunick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1# asparagus trimmed and halved
4 cups cherry tomatoes, halved
1/2 cup thinly sliced red onion
1 tblsp olive oil
Salt and pepper
1 tblsp chopped basil
1/4 cup parmesan cheese
1/4 cup olive oil
2 teasp lemon juice
2 teasp dijon mustard
1/2 teasp kosher salt
1/2 teasp pepper

Directions:
Directions:
Heat oven to 450, coat asparagus with olive oil and season with salt and pepper. Roast for 15 min or until edges begin to brown. Let cool.

When cool add to tomatoes onion, basil, and cheese in a large bowl.

Dressing: add olive oil lemon juice,mustard,salt and pepper in small mixing bowl. Whisk to mix well.

Add dressing to salad and toss well.

Serve at room temperature or chilled

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Arizona Republic
Cut back on cheese and oil for less pointes (3 Points)
5.25 ww points

 

 

 

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