Spring has officially sprung and seasonal veggies are hitting the market. Asparagus is ready for harvest from March to June, depending on your region. Contrary to popular belief, the skinnier spears are not necessarily more tender. In fact the thickness does not indicate tenderness at all. The tenderness of asparagus is determined by how it is grown and how quickly after harvest it is eaten. Asparagus should be stored on your counter but I keep mine in the fridge because I do not need my cats messing with it while I’m at work. If your asparagus has wilted, trim the ends, place upright in a glass with a little water in the bottom and it will perk right up.
This recipe is refreshing and flavorful. A quality balsamic will make all the difference in the world. It is worth it to spring for the good stuff. Leftovers are still delicious the next day. Try mixing it up by adding slices of kielbasa, or putting it on bruschetta toasts with a crumble of feta. What is your favorite asparagus recipe?
ASPARAGUS, TOMATO, AND WALNUT SALAD WITH BALSAMIC VINAIGRETTE
- One 10oz package of cherry tomatoes, halved
- 1 lb asparagus, tough ends trimmed, chopped into one inch pieces
- 3/4 cup walnuts
- 6 tsp balsamic vinegar
- 4 tsp avocado oil (olive oil would work just fine as well)
- 2 tsp dijon mustard
- salt and pepper to taste
- In a medium sized bowl mix together the tomatoes, asparagus, and walnuts.
- In a small bowl, whisk together the dressing of balsamic, oil, mustard, and salt and pepper.
- Drizzle the vinaigrette over the salad, tossing lightly.
Take it to the next level: Add in grilled sliced kielbasa or top bruschetta toasts with salad and add a little crumble of cheese.