Asparagus Recipe ⤞ 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.

Ingredients

• 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

Cooking Directions

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

• calories121.6
• carbohydrateContent10.5 g
• fatContent8.4 g
• fiberContent3.1 g
• proteinContent3.2 g
• saturatedFatContent1.2 g
• sodiumContent371.4 mg
• sugarContent4.3 g