Best Asparagus Tomato Salad Recipes

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
• Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
• Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

GRILLED ASPARAGUS AND TOMATO SALAD WITH FETA

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
• In a small bowl whisk together the mustard, vinegar, salt and pepper. Slowly add in the oil, whisking constantly until it is emulsified.
• Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
• Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. (I lightly salt the asparagus at this point.) In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
• Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
• Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA

Steps:

• Put up a large pot of salted water for cooking the pasta and bring it to a boil.
• Add the asparagus and blanch it until just tender, about 3 minutes.
• Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
• Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
• In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
• Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

ASPARAGUS & TOMATO SALAD

Steps:

• Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking.
• Chop asparagus into bite sized pieces.
• In large bowl combine asparagus and tomato.
• Add basil, sea salt and pepper.
• Stir in feta, toss, and refrigerate.
• Before serving, toss with balsamic vinegar.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING

Steps:

• Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
• In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

ASPARAGUS AND TOMATO PASTA SALAD

Steps:

• Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
• In tightly covered container, shake oil, vinegar, mustard and garlic salt.
• In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING

Steps:

• Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
• In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated.
• To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

ASPARAGUS TOMATO SALAD

Steps:

• Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.

ASPARAGUS, AVOCADO AND SLOW-ROASTED TOMATO SALAD

Steps:

• Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.
• Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.
• In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours; set aside.
• Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.
• To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon, scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads.

ASPARAGUS AND GRAPE TOMATO SALAD

Steps:

• Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.

ASPARAGUS AND SUN-DRIED TOMATO SALAD

Steps:

• Preheat grill on medium-high heat.
• Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
• Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
• Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

FRESH TOMATO-BASIL-ASPARAGUS PASTA SALAD

Steps:

• Cook pasta according to package directions, adding asparagus, cut into 2" pieces, during the last 2 minutes of cooking time. Drain and rinse under cool water.
• Stir together 1 cup bottled lemon vinaigrette and chopped basil. Pour 3/4 cup of dressing over pasta mixture. Stir in tomatoes, and salt and pepper to taste. COver and chill 1 hour. Toss with remaining dressing just before serving. Garnish with additional freshly basil.

SUMMER ASPARAGUS, CORN AND TOMATO SALAD

Steps:

• Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
• Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
• Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
• Top with avocado and crumbled cheese right before serving.
• These ingredients need not be exact. Add or subract to your liking.

PANKO-CRUSTED GOAT CHEESE WITH TOMATO AND ASPARAGUS SALAD

Steps:

• Put the garlic slices and oil in a small glass bowl and microwave on high power for 1 minute. Remove from the heat and stir in the balsamic vinegar, salt, and pepper to taste. Using a sharp knife dipped into hot water and wiped dry, a cheese wire, or a piece of (unflavored) thick dental floss, slice the goat cheese into 8 pieces slightly less than 1 inch thick. Place on a large plate. Line a baking sheet with parchment or waxed paper. Place the flour, eggs, and panko in three separate shallow bowls. Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the eggs and turn to coat well, and then dip into the panko, turning and pressing lightly to coat well. Place on the lined baking sheet. Refrigerate until ready to fry. Trim off the tough bottom ends of the asparagus spears. Peel the stems, and then cut into diagonal pieces about 2 inches in length. Cook the asparagus in a medium saucepan of boiling salted water for about 1 minute after the water returns to a boil. Immediately plunge the cooked asparagus into a bowl of ice water to stop the cooking. Drain well and refrigerate until ready to use. Heat the oil in a large non-stick skillet over medium heat. Add the cheese slices and cook until lightly browned on the first side, about 2 minutes. Turn and cook until golden on the second side. Remove and place on a baking sheet lined with several layers of paper towels to drain. The Cheese can be kept warm on a baking sheet in a 200-degree oven for up to 30 minutes. To serve, place 4 pieces of tomato in the center of each of four large chilled plates. Top with 2 spears of the asparagus. Place the greens on top of the vegetables, and spoon the vinaigrette over all. Place 2 slices of the warm goat cheese on one side of each salad and serve.

ASPARAGUS, TOMATO AND PINE NUT SALAD

Steps:

• In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.

CHICKEN SALAD WITH ASPARAGUS AND SUN-DRIED TOMATO DRESSING

Steps:

• puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in blender until smooth. Transfer to large bowl. (dressing may be made ahead of time, covered, and refrigerate overnight. whisk before using) Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until hot, add asparagus, 1/4 teaspoon salt, 1/4 teaspoon pepper, cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate to cool. Add cooled asparagus and basil to vinaigrette, stir to combine. Add chicken and toss gently to combine, let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with pine nuts. Serve immediately.

WW BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD

Steps:

• Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
• Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
• Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
• Sprinkle with Parmesan cheese.

CORN, CHERRY TOMATO & ASPARAGUS SALAD

Steps:

• Place lemon juice in a medium bowl and slowly whisk in the olive oil.
• Prepare an ice bath.
• In a large pot of boiling water add 1 tablespoon of salt.
• Add corn and asparagus and blanch till tender crisp.
• Strain into colander and place into ice bath until completely cool.
• Strain and let sit to completely drain all the water.
• Place in a large bowl with the tomatoes, reserved dressing and the mint.
• salt & pepper to taste.
• Serve chilled or at room temperature.
• Enjoy!