Asparagus & tomato salad
by Antonia ButziCategory
Salad / Lunch / Dinner
Servings
2
Prep Time
20 minutes
Cook Time
5 minutes
Calories
380
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Ingredients
500g organic fresh asparagus
250g organic fresh tomatoes
50g organic walnuts, toasted
100g organic feta cheese
4 tbsp organic olive oil
4 tbsp organic olive oil
4 tbsp balsamic vinegar
2 tsp organic honey
1 organic clove garlic, pressed
Salt & pepper, to taste
For the dressing
Directions
Bring a large pot of water to a boil. Trim the tough ends of the asparagus. Chop the tomatoes in half and chop the walnuts.
For the dressing add the vinegar to a small saucepan, bring to a boil over medium heat and boil until reduced to half, takes about 3 minutes. Pour into a glass, add the rest of the ingredients for the dressing and alt & pepper, to taste. Meanwhile add the asparagus to the boiling water and boil until tender crisp, about 4-5 minutes.
Fill a bowl with ice cold water. Drain the asparagus and immediately transfer into this bowl, let rest for about 10 seconds and drain again. In a bowl mix the asparagus with tomatoes, walnuts and the dressing.
On a plate prepare the salad and sprinkle with the feta cheese. Enjoy! :)
Recipe Note
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