Contemporary Spring and Summertime Asparagus Salad

Celiac.com 06/25/2024 – Few issues say spring and summer season as vibrantly as recent asparagus and tomatoes. This salad celebrates each in model and ease. It is tremendous simple to make, and makes a recent and attractive detour from normal fare. It is nice for lunch or dinner, and goes particularly effectively with roasted meats and rice.

Elements:

1-½ kilos recent asparagus, trimmed and minimize into 2-inch items

2 small tomatoes, minimize into wedges

3 tablespoons cider vinegar

¾ teaspoon Worcestershire sauce

⅓ cup sugar

1 tablespoon grated onion

½ teaspoon salt

½ teaspoon paprika

½ teaspoon floor black pepper

⅓ cup olive oil

⅓ cup pumpkin or sunflower seeds, roasted

⅓ cup crumbled feta cheese, optionally available

⅓ cup recent pea sprouts, as desired, for garnish

Instructions:
Place a steamer right into a pot with a small about 1 cup of water on the backside.

Add a pinch of salt, and produce water to a boil.

Add asparagus items; cook dinner, lined, till crisp-tender, 3-5 minutes.

Take away and place in a big bowl. Add tomatoes; cowl and hold heat.

Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cowl and course of till easy.

Whereas processing, progressively add oil in a gradual stream.

Toss with asparagus combination.

Prime with seeds, cheese, and recent pea sprouts, as desired.