Cherry Tomato and Asparagus Salad
1 pound asparagus
6 cups cherry or grape tomatoes, halved
½ cup Gorgonzola or Feta cheese (or both) crumbled
1 avocado cut into cubes (not too ripe)
1 cup sliced basil leaves
Handful of toasted pine nuts or walnuts (optional)
¼ cup extra virgin olive oil
2 tsp fresh lemon juice
2 tsp Kosher salt
½ tsp pepper
Trim the asparagus and cut stalks in half. Blanch in boiling water for 2 minutes. Immediately plunge into ice water or rinse with running cold water. Drain thoroughly.
Place all salad ingredients in a large salad bowl, so you have room to toss.
In a small bowl or cup, whisk together the dressing ingredients. Or shake in a small, tightly-covered jar.
Pour dressing over salad and toss to mix well and coat with dressing.
Pairs Well With
I got this recipe from my sister, Rita, who got it from a cook at her workplace cafeteria. It is a beautiful springtime salad when the asparagus is in season.