Every now and then I find a recipe using asparagus which gives me hope in using this vegetable that was never part of my childhood meals. With this in mind, I never wanted to try the long, slender funny looking vegetable. Broccoli was a stretch for me as a child. I disliked most vegetables.
Last night for the dinner party I cooked for, they chose this salad and I have to admit I was pleased with the results. Too bad I didn’t get a taste for myself but all twelve of the diners loved it. I’m going to buy some asparagus and make some for my family. I have my own home-grown cherry tomatoes, but as you can see, I used grape tomatoes in this salad. I think the simple dressing is what makes this so tasty-there is enough zing without taking away from the individual flavors of the vegetables.
adapted from Italian Food Forever
Asparagus, Tomato and Mozzarella Salad
1 bunch of asparagus, trimmed and cut into 2 inch sections
1 pint grape or cherry tomatoes, sliced in half
1/4 cup green onions, sliced into rounds, using as much of green as desired
3-4 cups Sweet Spring Mix lettuce
1/2 pound fresh mozzarella
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
salt and pepper
In a pot of boiling water, blanch the asparagus for 4 minutes or so until crisp-tender. Remove with a slotted spoon or spider and immerse into a bowl of ice water to stop the cooking. Drain when cool. Add to a large bowl with the tomatoes and onions. Mix the oil, vinegar and mustard in a separate bowl and add salt and pepper to taste. Pour dressing over vegetables. Add about 1 cup of lettuce to each plate, top with vegetables, add torn pieces of mozzarella and serve immediately. If you prepare the dressing ahead of time, wait until almost ready to serve before combining with the vegetables. Add any dressing left in the bowl over the salads.
Here is a shot of the dinner table with the salads. I think the hostess has wonderful taste in colors and decor.