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Ingredients
3/4 Pound fresh asparagus, trimmed and cut into 1 1/2" pieces
3 Plum tomatoes, halved & sliced
3/4 Cup red onion, chopped
1/2 Cup balsamic vinaigrette
Instructions
Place asparagus in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5 to 7 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large bowl, combine the asparagus, tomatoes and onion. Drizzle with vinaigrette and gently toss to coat. Serve with a slotted spoon.