Joy Bauer
INGREDIENTS
• 2 pounds asparagus
• 1 pint grape tomatoes, cut in half
• 1 medium Vidalia onion, chopped
• 1 cup roasted red bell pepper, chopped
Dressing
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. Dijon mustard
• 2 Tbsp. Olive Oil
• 2 tsp. dry Italian dressing mix
DIRECTIONS
Prepare dressing by combining all ingredients in a small bowl. Set aside.
Break ends off asparagus and throw away. Break asparagus spears into 1-inch pieces and steam until tender-crisp. Immediately plunge asparagus in ice water to stop the cooking process. Drain well and toss with dressing mix.
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