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My review
Warm Asparagus Salad with Tomatoes
backfee
"You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes."
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Ingredients
20 m servings 122 calsOriginal recipe yields 4 servings
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Directions
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- Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
- Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Nutrition Facts
Per Serving: 122 calories; 8.4 g fat; 10.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 371 mg sodium. Full nutrition
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