Chopped Asparagus Salad

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

• Ready In: 21 mins
• Serves: 4

Ingredients

• 1  bunch fresh asparagus, cut into bite sized pieces
• 1⁄2 cup  diced red bell pepper
• 1⁄2 cup  diced yellow bell pepper
• 1⁄2 cup  diced orange bell pepper
• 1⁄2 cup  diced green bell pepper
• 1⁄2 cup  diced sweet onion
• 1⁄2 pint grape tomatoes, sliced in half
• 1  garlic clove, smashed and minced fine
• 1⁄2  fresh  lemon, juice of
• 1  tablespoon  rice wine vinegar
• 1  tablespoon honey
• 4  tablespoons extra virgin olive oil
•  salt
•  fresh ground black pepper

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.