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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 122Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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1/21/2019
I made it but left Dijon mustard out, and added a squirt of regular mustard. also added some grilled chicken to make it more of a main dish. And taste good together.
11/14/2018
Everybody loved it made just as the recipe directed! Will definitely make again and again!!