Southern Selects Green and White Asparagus Salad with Baby Heirloom Tomatoes


  • 1 bunch each green and white asparagus
  • 1 Lb baby heirloom tomatoes halved
  • 4 Oz finely sliced red onion
  • ¼ Cup toasted pine nuts
  • 4Tbsp white vinegar
  • Juicceof ½ lemon
  • 1 clove garlic finely minced
  • 1 Tsp honey
  • 1 Tsp spicy brown mustard
  • ¼ cup olive oil
  • 3 Tbsp grated parmesan cheese
  • Salt and pepper to taste
  1. Fill a pot halfway with salted water and bring to a boil.
  2. Add asparagus, and cook about 2 minutes or until tender. Drain and rinse asparagus under cold water, then place in refrigerator.
  3. In a microwave safe bowl, add lemon juice, vinegar, honey, and garlic.
  4. Microwave about 20 seconds, then add spicy brown mustard, olive oil, and grated parmesan and whisk to combine. Add salt and pepper to taste.
  5. In a salad bowl, add asparagus, tomatoes, and onions. Toss with vinaigrette to taste, and top with nuts