Asparagus Salad

asparagus salad
asparagus salad

1 lb asparagus
½ cup finely diced red onion
2 cups grape tomatoes, halved
½ cup crumbled Bleu cheese

For the dressing:

3 tablespoons fresh lemon juice
3 tablespoons champagne or white wine vinegar
1 tablespoon Dijon
1/2 teaspoon salt
1/2 cup olive oil
1/4 teaspoon sugar
Freshly ground pepper to taste
2 tablespoons balsamic vinegar


Steam or grill asparagus 3 about minutes depending on thickness until tender crisp. Plunge into ice bath. In a small lidded jar combine all the ingredients for the dressing and shake, shake, shake. Layer the asparagus on a serving plate. I like to cut the grape tomatoes in half, scrape out the seeds and any gel. Then cut them into a small dice. Layer on top of asparagus. Sprinkle onion and bleu cheese on top. At this point, cover and put in frig until ready to serve. Then shake and pour dressing on top of salad. This makes a lot of dressing so you’ll probably only use half. Save the rest for another time. It lasts a good week in the fridge.