Asparagus tomato salad

    1 hour 15 min

    A colourful easy salad of cooked asparagus with sun dried and fresh tomatoes.

    2 people made this

    Serves: 4 

    • 1kg green asparagus
    • 4 sun dried tomatoes in oil, minced
    • 5 tablespoons olive oil
    • 3 tablespoons balsamic vinegar
    • 1 teaspoon Dijon mustard
    • salt and pepper
    • 12 baby plum tomatoes, quartered
    • 1/2 bunch basil, minced
    • 80g shaved Parmesan cheese

    Prep:10min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr15min 

    1. Snap off the ends of the asparagus stalks at the natural breaking point. Bring a large pot of salted water to the boil. Add asparagus and reduce heat. Simmer till al dente, about 4 to 6 minutes.
    2. Drain asparagus and let cool to lukewarm, then arrange on a serving plate.
    3. In a small bowl whisk oil, vinegar and mustard. Season with salt and pepper and add sun dried tomatoes. Pour over asparagus and let marinate for 1 hour.
    4. Arrange quartered tomatoes on top and sprinkle with chopped basil ad Parmesan cheese.


    For a vegan salad, omit the Parmesan cheese.

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