Preparation time
10 minutes
Ready in
4 minutes
Makes
4 servings
Ingredients
- 2 tbsp (25 mL) red wine vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) Ontario Honey
- 1/2 tsp (2 mL) dried basil
- 1/4 tsp (1 mL) salt
- Pinch of pepper
- 1/4 cup (50 mL) olive oil
- 1 lb (500 g) Ontario Asparagus
- 1 ripe Ontario Greenhouse Tomato, seeded and diced
- 1/4 cup (50 mL) freshly grated Parmesan or Asiago cheese
- Fresh Ontario Basil Leaves (optional)
Instructions
In small bowl, whisk together vinegar, mustard, honey, basil, salt and pepper; slowly whisk in oil. Set aside.
In large pot of boiling water, cook asparagus until bright green and tender-crisp, 2 to 4 minutes (depending on thickness of stalk). Drain and chill in ice. Drain well and place in shallow dish.
Sprinkle tomato over asparagus. Pour dressing over asparagus and tomato. Let stand at room temperature for up to 1 hour. Garnish each serving with Parmesan and fresh basil leaves (if using).
Nutritional Information
- Protein: 5.0 grams
- Fat: 13.0 grams
- Carbohydrates: 8.0 grams
- Calories: 169