Asparagus with Sweet Tomato Cucumber Vinaigrette
Pretty as a picture, look for vine-ripened grape or cherry tomatoes as they’ll have a sweeter flavor. Baby San Marzanos are good, too. If you’d like, cook the asparagus earlier in the day and refrigerate until ready to make the vinaigrette and serve.
Ingredients
- Kosher salt
- 1 large bunch asparagus, preferably plump ones, tough ends removed
- 3 tablespoons finely chopped English or baby cucumber
- 2 tablespoons finely chopped sweet onion
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1 –2 teaspoons fresh lemon juice
- ½ cup quartered sweet grape tomatoes
- 1 tablespoon thinly sliced chives
Instructions
- Bring a large skillet half-full of water to a boil over high heat and add a big pinch of salt. Half-fill a baking dish with ice water. Add the asparagus to the boiling water and cook for 3 to 4 minutes, depending on thickness, until it starts to turn brighter green and begins to feel just tender. With tongs, transfer asparagus to the ice water. Let stand until cooled. Remove from the ice water and drain on a dish towel, patting the spears dry.
- Meanwhile, put the cucumber and onion in a small bowl and sprinkle with some salt. Let stand while the asparagus cools and drains. Then add the oil, vinegar, and lemon juice to taste. Stir in the grape tomatoes and chives, taste, adding more lemon juice or salt.
- Arrange the asparagus on a serving plate. Spoon the vinaigrette over in a decorative manner, drizzling a little over the spears. Let stand at least 10 minutes before serving.