Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch piecesDRESSING:1/3 cup rice vinegar2 tablespoons olive oil1 tablespoon Dijon mustard2 teaspoons sugar1/2 teaspoon salt1/4 teaspoon pepperSALAD:2 cups cherry tomatoes, halved2 cups fresh sugar snap peas, cut into thirds1 small sweet red pepper, finely chopped1 small red onion, finely chopped1 cup (4 ounces) crumbled feta or Gorgonzola cheese1 cup glazed walnuts, coarsely chopped2/3 cup dried cherries
Preparation
In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving.
Just before serving, stir in cheese, walnuts and cherries.
