ASPARAGUS TOMATO SALAD Lemony Dill
1 pound asparagus, trimmed
1 tablespoon EVOO
1 tablespoon water
1 teaspoon white balsamic vinegar or white wine vinegar
½ teaspoon dry mustard powder
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon Lemony Dill Seasoning
1 cup grape tomatoes, halved
2 tablespoons red onion, finely chopped
1. In a small bowl; combine the water, oil, vinegar, mustard, sugar, Lemony Dill Seasoning, salt, & pepper. Set aside.
2. Blanch the asparagus in a large pan of salted boiling water until crisp-tender, 3-5 minutes. Transfer the asparagus to a large bowl of ice water. Cool asparagus for 1 minute, drain on layers of paper towels.
3. Arrange the asparagus on a serving platter, top with the tomatoes, drizzle with the dressing and sprinkle with the red onion.