There is nothing like the taste of fresh asparagus to signify that spring is here. As one of the first harvests of spring, there’s a small window of time when asparagus is at its finest. This tomato and asparagus salad, topped with a tangy balsamic vinaigrette is the perfect way to welcome warmer weather.
This crisp, light salad showcases all that tender asparagus has to offer. It’s almost like you can taste spring-time in every bite. It’s truly a beautiful salad. The red, juicy tomatoes contrasted with the bright green asparagus and ribbons of fresh basil. The whole thing glistening from the vinaigrette. It’s a sight, I tell you.
Now, I’m picky with my tomatoes. I prefer to get them fresh right out of my garden. However, if I’m forced to get the from the grocery store (which is 10 month out of the year in northeastern PA), then I only get tomatoes on the vine. There is nothing worse than a tomato that has been forced to ripen.
I made this as a side dish for a recent get-together, and it stole the show. I think next time, I’ll add some avocado and fresh mozzarella. If you’re an asparagus fan, you might want to give my recipe for Tuscan Roasted Asparagus a try too! It’s delish!
Fresh Tomato and Asparagus Salad
Compliments of It’s a Keeper
1 bunch of asparagus
4 large tomatoes
1/4 cup fresh basil, cut into ribbons
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, grated
1/4 teaspoon salt
1/4 teaspoon pepper
Remove the woody ends from the asparagus and cut the stalks into thirds. Bring a small pot of water to a boil, add the asparagus and cook for 1 minute or until crisp-tender. Drain from the hot water and immediately place into a bowl of ice and water for 30 seconds. Remove from the water and place on a paper towel to drain.
Cut tomatoes into bite size pieces, removing the seeds and pulp. Place into a large bowl. Add asparagus and basil. Stir to combine.
In a small small bowl, combine remaining ingredients. Whisk together until combined. Drizzle salad with vinaigrette and toss to coat evenly.