Sunday, July 20, 2008

Asparagus And Tomato Salad

1-1/2 lbs. asparagus, tough ends trimmed
3/4 lb. tomatoes, peeled, seeded and chopped
2 shallots, minced
2 Tbs. olive oil
1-1/2 Tbs. red wine vinegar
1/2 cup seasoned croutons

Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons.

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