Sometimes simple is best. When you have the great flavors of tomatoes, asparagus and some good quality cheese, it really doesn’t get any better than that so why fool around with it. We just need some onions and fresh herbs in there and you’ve got yourself a big bowl of fresh deliciousness.
The best thing about this dish is the local, fresh picked asparagus from Barrie Hill Farms. Aren’t they just beautiful? It was hard to resist the urge to scoop them all up. There was a beautiful selection of fresh herbs as well and basil seemed like the logical choice.
I love heirloom tomatoes because they make such colorful dishes. I ask you – is there anything better than a newly ripened tomato? I don’t think so!
I used gorgonzola cheese but if you’re not a fan, feta will do just fine. I had thought avocado would go well with this and I brought some home but completely forgot to add them! I think it’s because I secretly hate cutting up avocados because I can never get the pieces to look right – it all comes out looking like a mess! Tomatoes and avocados are one of the first dishes I made for the blog. If you would like a chuckle, check out this old recipe and photo.
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. It is also packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to research, may help slow the aging process.
You can be as creative as you want with your dressing but, like the salad, I wanted to keep it simple. Extra virgin olive oil, Dijon, lemon and some salt and pepper made the flavors pop in this dish. Asparagus tomato salad will be a hit with friends and family any time and it’s so quick to throw together. I hope you enjoy it as much as I do. Cheers! I am sharing this recipe with these beautiful bloggers.
- 1 pound of asparagus, washed and trimmed
- 5 cups of tomatoes – grape, cherry, heirloom – your choice
- ½ red onion, sliced
- ½ cup gorgonzola or feta cheese (omit for vegan)
- 1 cup basil leaves, slice the larger ones
- 1/2 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- Boil asparagus for 2 minutes, drain and rinse in cold water. Pat dry with paper towels.
- Combine asparagus with tomatoes, onion, gorgonzola and basil leaves.
- Combine dressing ingredients and drizzle over salad.