Simple Asparagus and Tomato Salad Print Email

1 bunch asparagus
2 small tomatoes, bite-sized wedges
¼ red onion, slivered
¼ cup cold water
1 tsp vinegar
½ tsp kosher salt
2-3 TBS extra virgin olive oil
1 TBS Balsamico di Modena
pinches of Tony’s Tuscan Grill Rub, or fleur de sel and pepper
Curls of Parmigiano Reggiano or Pecorino cheese

Blanch asparagus in boiling water until crisp tender - 1-3 minutes depending on asparagus. Shock immediately in ice water and set aside.

Cut tomatoes into bite-sized wedges. Sliver onions thinly and soak in cold water with 1 tsp of vinegar and ½ tsp salt for 10 minutes.

Arrange chilled asparagus, tomatoes and onions on a plate. Drizzle with olive oil and balsamico and season with pinches of Tony’s Tuscan Grill Rub or sea salt flakes and freshly ground pepper. Garnish with curls of Reggiano Parmigiano or Pecorino cheese. Serve as a first course or side dish. - Chef Mick Rosacci, --