Total Time
21mins
Prep 20 mins
Cook 1 min

A colorful and flavorful side dish or light meal. The freshest asparagus has heads that are tightly closed, not feathery.

Ingredients Nutrition

Directions

  1. In medium-sized bowl, combine garlic, vinegar, lemon juice, honey, salt and pepper.
  2. Drizzle in olive oil slowly, while whisking.
  3. Drop in peppers, onions and tomatoes as you chop them.
  4. Blanch asparagus: boil water, drop asparagus into the water and notice that the color turns a bright green, about 30 seconds, immediately remove asparagus with a slotted spoon to ice water to stop the cooking process.
  5. Once asparagus has cooled a bit, add to the other ingredients and toss well.
  6. The longer this marinates, the better it tastes.

Reviews

(1)
Most Helpful

EXCELLENT! This was pretty as well as delicious. Since there was red & green in the salad I used only yellow & orange peppers. Everyone enjoyed & my DM who loves asparagus took home the leftovers. Definite make again. Thanks!

Night Owl April 16, 2007

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