Asparagus Salad

Prep and Cook Time: 15 minutes

Ingredients:

• 2 bunches asparagus
• 6 TBS low sodium chicken or vegetable broth
• 4 sundried tomatoes
• 1 cup fresh tomato, seeds and excess pulp removed, and chopped
• 4 cloves garlic, pressed
• 2 tsp balsamic vinegar
• 1 tsp honey
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp cracked black pepper
• 2 TBS olive oil

Directions:

1. Heat 6 TBS broth over medium heat in a stainless steel skillet.
2. When broth is heatiing, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths. Cutting them into short pieces of equal length ensures quick, even cooking.
3. When broth begins to steam, add asparagus. Cover and cook for 5 minutes. The outside will be tender and the inside will be crisp. Thinner spears will take about 3 minutes. "Healthy Sauté" will concentrate both the flavor and nutrition of asparagus.
4. Cut fresh tomato in half, squeeze out seeds and cut out inner pulpy flesh so just the outer layer remains. This keeps the dressing from being diluted by excess pulp and seeds. Dice and mix with rest of ingredients, whisking in oil at end a little at a time. Toss asparagus with desired amount of dressing.