Ingredients:

  • 1 lb (450g) fresh asparagus, trimmed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (120g) cucumber, diced
  • 1 cup (120g) bell pepper (any color), diced
  • 1/4 cup (35g) red onion, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Wash and trim the asparagus, cut cherry tomatoes in half, dice cucumber and bell pepper, and slice the red onion.
  2. Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Use a slotted spoon to transfer asparagus to an ice bath to stop cooking.
  3. In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  4. In a large salad bowl, combine blanched asparagus, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Drizzle vinaigrette over the salad and toss gently.
  5. Transfer to a serving platter and enjoy immediately, or refrigerate for up to 30 minutes for flavors to meld.