Asparagus Tomato Salad

Fresh, delicious and easy to make, think spring with Asparagus Tomato Salad!

Why We Love It

Let's admit it: we've all been in the cooked asparagus temperature battle (seriously, it cools off so quickly!). But with Asparagus Tomato Salad, the days of dealing with asparagus and its finicky temperatures are over! When this tasty salad is served, there's no more worrying about the dreaded cool off. That's because this flavorful dish is served cold.

That's one of the reasons we love this recipe. (See Asparagus In-spear-ation below). But the flavors and textures? Well, they are second to none. Crisp asparagus stalks are mixed with fresh mini tomatoes, which are drizzled with a simple--but tasty--balsamic vinaigrette. But the best part?--That's the crumbled and tangy feta cheese.

Everything's betta with a little feta--don't you agree?

Why You'll Love It

Looking for a new Easter or potluck side? How about a new way to jazz up your next meatloaf, grilled chicken or pork chop night? Asparagus Tomato Salad has you covered! So versatile and so simple to make, this cold side dish pairs well with so many things! It only has a few simple ingredients and tastes so delicious!

Do you love asparagus as much as I do? Be sure to check out Asparagus Canapés and Cream of Roasted Asparagus Soup!

Asparagus Tomato Salad Ingredients

• 1.5 pounds fresh asparagus, trimmed and cut into 1 inch pieces (medium thickness works best)
• 1 cup of your favorite mini tomato, cut into bite-sized pieces (we love cherry and grape tomatoes for this)
• 1/2 cup light balsamic vinaigrette dressing (Ken's Steakhouse recommended)
• 1 teaspoon ground mustard
• 1 teaspoon ground black pepper
• 2/3 cup crumbled feta cheese, divided

How to make Asparagus Tomato Salad

You'll want to gather the following equipment:

• large pot with lid
• cutting board
• chef's knife
• collander
• measuring cups
• measuring spoons
• two medium sized mixing bowls
• one small mixing bowl
• mixing spoons
• slotted spoon (for serving)

Getting Started

Prep the asparagus. Rinse, pat dry and place on the cutting board. Using your chef's knife, trim off the woodsy ends and discard. Then cut the remaining into 1 inch pieces. We use the tips in this salad too, so be sure to include them in your preparation. Set aside.

Prep the tomatoes. Place the tomatoes on the cutting board. Using your knife, cut the tomatoes into bite-sized pieces. Set aside.

Kitchen Ready Betty tip: Grape tomatoes and cherry tomatoes are excellent for this salad. Sometimes I use both!

Set your large pot with lid on your stove. Bring water to a boil while preparing the dressing.

Make the dressing. In a small bowl, mix the balsamic vinaigrette, dry mustard and pepper. Mix well to avoid clumps. Set aside.

Asparagus hot tub time! By now, your water should be boiling or close to boiling. Once you have a rolling boil, reduce the heat slightly and place the trimmed asparagus pieces in the pot. Blanch the asparagus by cooking it over medium to high heat for only 4 minutes. Do not overcook!!!

Get the cool off ready. While the asparagus is cooking, fill a medium sized mixing bowl with cold ice water. As soon as your kitchen timer goes off, pour the asparagus into a colander to drain, then immediately transfer to the cold ice water. Let your cooked asparagus hang out in there for about 1 minute. Then use your colander to thoroughly drain the asparagus again.

Kitchen Ready Betty tip: The reason we take this extra step is to preserve the beautiful, green hues of the asparagus. The longer asparagus cooks, the less stunning it looks. By only cooking it for a few minutes (blanching), it doesn't lose much green. Shocking it next with the cold ice water bath stops the asparagus from cooking further to help preserve its vibrancy.

Now it's time to bring all the ingredients together! In a medium mixing bowl, gently toss the drained asparagus and tomatoes together. Then drizzle on the dressing and mix well.

Next, add only 1/3 cup of the crumbled feta and mix. For aesthetic purposes, save the other 1/3 cup of feta for when you are about to serve Asparagus Tomato Salad. Sprinkle it on top and try not to mix it too much so the feta's beautiful creamy color doesn't get swallowed up by the browns of the dressing.

Cover and chill. You can eat this salad right away, but I find it tastes best after sitting in the fridge for at least 1 hour. This gives a chance for the dressing's flavors to absorb into the asparagus and tomatoes.

I personally enjoy this salad more the next day once it's had a chance to marinate overnight!

Asparagus Tomato Salad Leftovers?

Store in an airtight container and refrigerate. Enjoy within three-five days. Keep in mind that the longer Asparagus Tomato Salad sits, the soggier the asparagus will get!

Asparagus In-spear-ation

Packed with fiber, vitamin C and folate, asparagus is so good for you! I love it grilled (so delicious!). I also love it in any recipe involving cheese. But sometimes I just don't feel like dealing with its inevitable quick cool offs. That was the in-spear-ation (get it?) for this recipe.

When hosting get togethers, I love to serve cold side dishes because they are stress-free. They also make great lunches the next day. But honestly, I love Asparagus Tomato Salad so much, I sometimes just make it for myself--no special occasion needed!

For more info on the health benefits of asparagus (because you have to get past the weird pee smell that happens later), check out EatingWell's article here.