Asparagus Salad With Pickled Tomato Vinaigrette
As featured at Standard Market Naperville ...
Serves 4 as a salad
1 1/2 lbs asparagus, washed and trimmed
1 1/2 cups thinly sliced radishes
1 cup basil leaves, torn
Cut asparagus into 1/2-inch bias cut pieces, leaving tips intact.
Blanch asparagus in boiling salted water for 1 1/2 to 2 minutes. Cool completely.
Toss with remaining ingredients. Season with salt and pepper to taste.
Divide onto four plates or bowls, and garnish with finely grated Parmesan before serving.