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Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.


  • 1 tbsp balsamic vinegar
    1 tbsp red wine vinegar
    2 tsp Dijon mustard
    1/2 tsp salt
    1/2 tsp black pepper
    1/2 cup olive oil
    2 tbsp freshly chopped parsley
    1 tsp dried tarragon (use 1 tablespoon if using fresh)
    2 lbs asparagus, trimmed - 2 bunches
    3 green onions, chopped
    1 pint grape tomatoes, halved (551 ml)
    3/4 cup feta cheese crumbled


  • Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

    Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

    Use tongs to remove asparagus

    In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

    Cover and set aside until ready to use.

    Arrange cooked asparagus tomatoes on a large platter.

    Sprinkle with feta cheese and parsley.

    Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.

    ????Variations & Substitutions
    Tomatoes- you could use cherry tomatoes instead of grape tomatoes
    Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
    Tarragon- fresh tarragon is ideal, but you can use dried
    Feta cheese - you can use regular, light or fat-free feta or use goat cheese
    Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
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