This is an easy salad to put together, & can be served as a side (or a main dish topped with shrimp or crab), for a light lunch or dinner. The two main components are asparagus & tomatoes; but, feel free to change out the dressing, greens, seasonings, & toppings to suit your taste.
Asparagus Tomato Salad with Variations
3/4 - 1 pound fresh asparagus (green & white make a nice combo)
3 - 4 med tomatoes, thinly sliced
Greens - i.e. 1 head butter lettuce, or mixed salad greens
Dressing i.e. vinaigrette (see below) or dressing of choice
Garnishes: fresh parsley, chives or dill, chopped
Snap off woody ends of asparagus, & rinse in a colander under cold water.
Blanch or steam asparagus until just fork tender.
Place aspaagus in ice bath. Drain asparagus and pat dry.
Place lettuce leaves on a serving platter.
Arrange sliced tomatoes around outer edge of the lettuce in a circular fashion.
Place asparagus in the center of platter.
Drizzle with dressing. Sprinkle with fresh herbs.
Vinaigrette Dressing: In a small bowl combine 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard & 1 minced garlic clove. In a steady stream add oil, whisking constantly. Season with salt and pepper to taste.
Variations:
Top with crab or shrimp for a main dish
Top w/ cooked grated hard boiled eggs (Mimosa style)
Top w grated Parm Reg.
Top w/ shredded mozzarella, fresh mozzarella balls, or feta crumbles
Caprese style - alternate slices of fresh mozzarella between sliced tomatoes, garnish w/ fresh basil
Dressing - Your choice - green godess, red wine vinaigrette, yogurt - whatever strikes your fancy
Tomatoes - sub w/ cherry or grape tomatoes - a variety of colors makes a pretty plate
Subs - green beans for the asparagus, add shallots to the mix
Asparagus Tomato Salad with Variations
3/4 - 1 pound fresh asparagus (green & white make a nice combo)
3 - 4 med tomatoes, thinly sliced
Greens - i.e. 1 head butter lettuce, or mixed salad greens
Dressing i.e. vinaigrette (see below) or dressing of choice
Garnishes: fresh parsley, chives or dill, chopped
Snap off woody ends of asparagus, & rinse in a colander under cold water.
Blanch or steam asparagus until just fork tender.
Place aspaagus in ice bath. Drain asparagus and pat dry.
Place lettuce leaves on a serving platter.
Arrange sliced tomatoes around outer edge of the lettuce in a circular fashion.
Place asparagus in the center of platter.
Drizzle with dressing. Sprinkle with fresh herbs.
Vinaigrette Dressing: In a small bowl combine 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard & 1 minced garlic clove. In a steady stream add oil, whisking constantly. Season with salt and pepper to taste.
Variations:
Top with crab or shrimp for a main dish
Top w/ cooked grated hard boiled eggs (Mimosa style)
Top w grated Parm Reg.
Top w/ shredded mozzarella, fresh mozzarella balls, or feta crumbles
Caprese style - alternate slices of fresh mozzarella between sliced tomatoes, garnish w/ fresh basil
Dressing - Your choice - green godess, red wine vinaigrette, yogurt - whatever strikes your fancy
Tomatoes - sub w/ cherry or grape tomatoes - a variety of colors makes a pretty plate
Subs - green beans for the asparagus, add shallots to the mix
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