Spring Asparagus Salad

Spring Asparagus Salad

1 bunch asparagus, quartered lengthwise and then cut into 2” lengths (leave tips whole for decorative affect)
10 oz (290g) cherry tomatoes, sliced in half

Vinaigrette
4 Tbsp (60 ml) Chinook Mead Vinegar
2 Tbsp (30 ml) Highwood Crossing Canola Oil
1 Tbsp (15 ml) grainy mustard
1 Tbsp (12 g) finely chopped shallots
1 Tbsp (14 g) Chinook Honey
Salt and pepper to taste

IMG_0233 ASparagus SaladMake vinaigrette by whisking together ingredients. Toss asparagus and cherry tomatoes with vinaigrette. Let asparagus absorb vinaigrette at least one hour before serving.

To print this recipe please go to Spring Asparagus Salad

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