Warm Asparagus Salad with Tomatoes


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.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
4 servings


  • 1 tablespoon extra-virgin olive oil, or more as needed

  • 1 clove garlic, minced

  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces

  • salt to taste

  • 1 squeeze lemon juice, or to taste

  • 1 (10 ounce) basket cherry tomatoes, halved


  • 2 tablespoons white balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon white sugar

  • ½ teaspoon salt

  • 4 tablespoons extra-virgin olive oil


  1. 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.

  2. 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
8g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 122
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Sodium 371mg 16%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 3g
Vitamin C 21mg 104%
Calcium 35mg 3%
Iron 3mg 16%
Potassium 397mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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