Tomato and Asparagus with Mustard Vinaigrette
by Barb Hamilton-Sustad, Tastemaker in Residence
Makes 8 servings
1 container grape or cherry tomatoes
1 bunch baby asparagus
1/8 cup lemon juice
1/4 cup olive oil
Ground sea salt
1 Tbsp. Dijon mustard
- Cut tomatoes in half. Add to medium mixing bowl.
- Blanche asparagus and chill to stop cooking. Cut asparagus on a diagonal in small pieces and add to mixing bowl.
- Prepare Vinaigrette -
- Combine Olive oil, mustard and lemon juice. Season with salt and pepper. Wisk to emulsify.