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This is beautiful to look at, easy to make and tastes great. It's worth the extra effort
to find the heirloom tomatoes.
1 pound asparagus, trimmed and halved lengthwise
1 T. extra-virgin olive oil
salt and pepper
4 cups halved cherry, grape and pear tomatoes in varied colors, or whole heirloom tomatoes cut in bite sized pieces
1/2 cup thinly sliced red onion
1 T. chopped basil
1/4 cup Parmesan cheese
Dressing:
1/4 c. extra-virgin olive oil
2 t. fresh lemon juice
2 t. Dijon mustard
1/2 t. kosher salt
1/2 t. pepper
- Heat oven to 450 degrees.
- Coat asparagus with olive oil and season with salt and pepper.
- Roast until edges begin to brown. This will vary with the size of the asparagus.
- Remove from the oven and set aside to cool.
- When cool, add asparagus to tomatoes, red onion, basil and Parmesan cheese in a large mixing bowl.
- Combine dressing ingredients and whisk together.
- Add to the salad ingredients and toss.
- Serve at room temperature or chilled.
- Makes 4 servings.
