aspar patchMy asparagus patch is really producing this year. We have eaten asparagus almost daily. Even though we blanch it, roast it, grill it, and stir-fry it, we are getting tired of it! Asparagus doesn’t freeze well as it turns to mush so we eat it while we have it. I needed a new venue for my asparagus and came up with this salad. It is sweet and tangy and makes a great side for just about anything. Asparagus is available nearly year round in many markets so try it and you may just find yourself making it when the snow falls too.

1 pound fresh asparagus
18 cherry or grape tomatoes
1/2 cup grated carrot
1 tablespoon capers
1/4 cup finely diced small green onions, tops and all
optional: 1/2 cup slivered almonds and/or crumbled feta cheese


cut asparaDressing
1/4 cup olive or avocado oil
1/2 cup apple cider vinegar
1/3 cup sugar or equivalent amount of sugar substitute
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

aspar saladHeat a pan of water to boiling. Drop the asparagus you have cut into 1 1/2 inch pieces into the water. Cook two minutes – no longer. Drain the asparagus and immediately drop into a bowl of ice water to end the cooking. The asparagus still needs to have a bit of crunch. Halve the tomatoes. Add asparagus, tomatoes and carrot to a bowl. In a jar with a lid add all the ingredients for the dressing and shake well. Pour over the asparagus mixture and chill prior to serving.

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