Tomato and Asparagus with Mustard Vinaigrette

by Barb Hamilton-SustadTastemaker 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


  1. Cut tomatoes in half. Add to medium mixing bowl. 
  2. Blanche asparagus and chill to stop cooking. Cut asparagus on a diagonal in small pieces and add to mixing bowl.  
  3. Prepare Vinaigrette -
    1. Combine Olive oil, mustard and lemon juice. Season with salt and pepper. Wisk to emulsify.