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

1/2 cup Jar Sessions Pickled Cherry Tomato Vinaigrette



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.


Photo by Rebecka G. Sendroiu on Unsplash