The World's Healthiest Foods

Asparagus Salad

This is a wonderful and easy salad to accompany your main dish that is a little different. It can be made ahead and kept in the refrigerator to save you time, and it adds a nutritious vegetable to your meal that is cool and refreshing.

Asparagus Salad Prep and Cook Time: 15 minutes

2 bunches asparagus
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
tsp salt
tsp cracked black pepper
2 TBS olive oil

  1. Bring a medium pot of salted water to a boil that will hold asparagus.
  2. While water is coming to a boil soak sundried tomatoes in hot water for about 10 minutes or until soft, and chop fine. 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.
  3. Discard bottom fourth of asparagus stalks and cut rest into 2 inch lengths. Cook asparagus for just about 2-3 minutes depending on thickness. They should still be crisp inside. Immediately strain and place in ice water to stop cooking. Strain again and pat dry with paper towel. Toss asparagus with a little dressing.

    Serves 4

Healthy Cooking Tips:
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation