Ingredients
DRESSING:2 tablespoons lemon juice1 tablespoon olive oil1 teaspoon red wine vinegar1/2 garlic clove, minced1/2 teaspoon Dijon mustard1/4 teaspoon dried basil1/4 teaspoon salt1/8 teaspoon pepperSALAD:12 fresh asparagus spears, cut into 1-1/2-inch pieces3 small tomatoes, seeded and diced1 small red onion, sliced
Preparation
In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool.
Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
