Vegetable Recipes - Steamed Asparagus Salad with Red Peppers and Tomatoes


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Steamed Asparagus Salad with Red Peppers and Tomatoes

"My parents have a wild asparagus patch near their farm, and we always have an abundance of asparagus in the spring. This is a great way to prepare the asparagus, while maintaining its nutrients and flavor." Pam Dobbin

1 ½ pounds fresh asparagus, woody ends removed, and spears halved
1 large shallot, chunked
1 clove garlic, peeled
¼ cup fresh cilantro leaves
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon black pepper
½ teaspoon salt
¾ cup chopped roasted red peppers
¾ cup chopped cherry tomatoes

Method

Steam the asparagus for 5-8 minutes, until crisp-tender (the cooking time will vary depending upon the age and thickness of the asparagus). Remove the asparagus from the steamer and set aside in a large serving bowl to cool.

In a small food processor, add the shallot, garlic, cilantro leaves, red wine vinegar, olive oil, mustard, pepper and salt. Pulse about 5 times until a smooth dressing forms. Set aside.

To the bowl with the asparagus, add the roasted red peppers and tomatoes. Toss with the dressing until the vegetables are well-coated. Chill for at least an hour before serving.

Yield: 6 side dish servings

Contributor: Pam Dobbin

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