Asparagus Tomato Salad

Posted on Aug 07 2015 in
Print Recipe


  • 2 T. lemon juice
  • 1 T. olive oil
  • 1 t. red wine vinegar
  • ½ clove garlic, minced
  • ½ t. Dijon mustard
  • ¼ t. dried basil
  • ¼ t. salt
  • 1/8 t. pepper
  • 12 fresh asparagus spears, cut into 1½-inch pieces
  • 1 small onion, sliced
  • 3 small tomatoes, seeded and diced


In medium bowl, whisk together lemon juice, olive oil, red wine vinegar, clove garlic, Dijon mustard, dried basil, salt and pepper for dressing. Set aside. Place asparagus in a large saucepan with enough water to cover; cook until tender-crisp. Drain and cool. Combine asparagus, onion and tomatoes in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Cook's Notes

“I use grape tomatoes, halved, in place of the chopped tomatoes.”

Karen Owen, Rising Sun, Ind.