Ingredients
Method
- Wash the fresh asparagus spears thoroughly and snap off the tough ends.
- Bring a large pot of salted water to boil and prepare an ice bath.
- Blanch the asparagus in boiling water for 2-3 minutes until bright green and crisp-tender.
- Immediately transfer the asparagus to the ice bath to stop the cooking process.
- Once cooled, drain and cut the asparagus into 1-2 inch pieces.
- In a small bowl or jar, combine olive oil, lemon juice, mustard, minced garlic, salt, and pepper to make the vinaigrette.
- Combine the cooled asparagus, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
- Add chopped parsley and toss with the vinaigrette. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, keeping vinaigrette separate for best texture.