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+--- Thread: Asparagus and Tomato Salad (/showthread.php?tid=160597)
Asparagus and Tomato Salad - tubeN2 - 09-24-2004
Prep: 10 min, Cook: 5 min. [ul] [li]1-1/2 lbs. asparagus, tough ends trimmed [li]3/4 lb. tomatoes, peeled, seeded and chopped [li]2 shallots, minced [li]2 Tbs. olive oil [li]1-1/2 Tbs. red wine vinegar [li]1/2 cup seasoned croutons[/li][/ul]
Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons.
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