This asparagus salad is so easy to assemble, and the flavor combination is delicious. It is essential to cook your asparagus just until it is tender yet still crisp, and put it immediately into an ice bath to stop the cooking process and keep it bright green. Cherry tomatoes are available year-round but do try and choose fully ripe ones. Choose a medium sharp Gorgonzola cheese, not a sweet, creamy one which is best for sauces, or an overly “picante” one.

The salad combines asparagus, tomatoes, slivered red onions, and Gorgonzola cheese crumbles. The salad is dressed in a red wine vinegar dressing which finishes the dish off perfectly. Sprinkle on some lightly toasted almond slices just before serving, and whether you serve it at room temperature or cold, this is a salad that will get lots of compliments.

• 1 1/2 Pounds Fresh Asparagus, Trimmed & Cut Diagonally Into 2-inch Pieces

• 1 Pint Ripe Cherry Tomatoes, Halved

• 1 Small Red Onion, Peeled, & Cut Into Slivers

DRESSING:

• 3 Tablespoons Red Wine Vinegar

• 1 Tablespoon Honey

• Salt & Pepper To Taste

• 1 Teaspoon Dried Oregano

• 1/3 Cup Extra Virgin Olive Oil

TOPPING:

• 1/3 Cup Gorgonzola Cheese Crumbles

• 1/3 Cup Lightly Toasted Almond Slices

INSTRUCTIONS

1. In a large saucepan, bring water to a boil.

2. Cook the asparagus until tender crisp, about 3 to 5 minutes.

3. Drain and place asparagus in a bowl of ice water.

4. Drain asparagus and pat dry.

5. Place asparagus, tomatoes, and onions in a bowl.

6. In a small bowl, whisk together the dressing ingredients until blended.

7. Pour the dressing over the asparagus, then toss to mix.

8. Arrange the asparagus on a platter or in a serving bowl, then sprinkle with the crumbled cheese and almond slices.

9. Serve and enjoy!