Photo: Jennifer Martiné; Styling: Randy Mon
YieldsServes 4 to 6Total Time30 mins
AuthorBarb Mansinne, Rohnert Park, CA,
Cherry tomatoes and asparagus combine in this salad to make the perfect summer supper

How to Make It

Step 1
1

Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

Step 2
2

Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 1 pound asparagus, trimmed and halved
 6 cups halved cherry, grape, and pear tomatoes in varied colors
 1/2 cup crumbled gorgonzola cheese
 1 ripe avocado, cut into cubes
 1 cup sliced basil leaves
 1/4 cup extra-virgin olive oil
 2 teaspoons lemon juice
 2 teaspoons Dijon mustard
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper

Directions

Step 1
1

Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

Step 2
2

Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Step 3
3

Note: Nutritional analysis is per serving.

Cherry Tomato and Asparagus Salad
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