Asparagus Salad with Tomato Vinaigrette
Spring is here, and it brings with it an abundance of delicious fruits and vegetables. One of the most scrumptious of which is asparagus. This salad made with beautifully ripe tomatoes is the perfect side dish to a lazy brunch or lunch.
For the asparagus:
1 to 2 bunches of fresh asparagus, 1cm cut off the bottom
1 pinch of salt
For the dressing:
2 medium ripe plum tomatoes, finely chopped
A handful of chives, chopped
3 tablespoons Chaloner olive oil
2 tablespoons Chaloner raspberry vinegar
2 teaspoons Dijon mustard
Salt and black pepper to taste
- Bring a pot of water to the boil, add the salt and the asparagus and cook until just tender, about 5 minutes. Drain, and transfer to a bowl filled with cold water.
- Meanwhile, to make the dressing, add the olive oil, vinegar, mustard, salt and pepper to a bowl and whisk until emulsified. Add the tomatoes and chives.
- Arrange the asparagus on a serving platter and spoon the dressing over them.