Warm Asparagus Salad with Tomatoes

You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.

Step: 1

Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.

Step: 2

Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

Per Serving: 122 calories; protein 3.2g; carbohydrates 10.5g; fat 8.4g; sodium 371.4mg.

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