Spring Asparagus Salad
Here’s a refreshing spring salad from Leslie Dabney @thevineyardmomliving.
Spring Asparagus Salad
- Yield: Serves 4
Description
This recipe by Leslie Dabney @thevineyardmomliving is good to have at the ready the moment you spot fresh asparagus at your farmers’ market. It’s perfect as a side dish or a light lunch.
Ingredients
- 1 1/2 pounds fresh asparagus, tough ends trimmed off, sliced into 2-inch pieces
- 1 1/2 cups halved cherry tomatoes
- 3 tablespoons apple cider vinegar
- 3/4 teaspoon Worcestershire sauce
- 2-4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/3 cup canola or olive oil
- 1/3 cup sliced almonds, toasted
- 1/3 cup crumbled goat cheese
Instructions
In a large saucepan, bring 2 cups of salted water to a boil. Add asparagus and cook for 3–5 minutes. Asparagus should be crisp-tender. Drain and place in a mixing bowl with tomatoes and cover to keep warm.
In a food processor or blender, combine apple cider vinegar, Worcestershire sauce, sugar, salt, and paprika. While the machine is running, slowly stream in the oil. Blend until smooth.
Pour ½ of the dressing over asparagus and tomatoes. Toss to coat the veggies. Add almonds and goat cheese. Serve and pass around the remaining dressing in case anyone wants more.
Livermore Valley Wine Pairing Suggestions: Steven Kent 2024 Cab Franc Blanc and 2024 Concannon Vineyards Chardonnay
- Category: Salad
