Celiac.com 06/25/2024 – Few things say spring and summer as vibrantly as fresh asparagus and tomatoes. This salad celebrates both in style and ease. It’s super easy to make, and makes a fresh and tasty detour from standard fare. It’s great for lunch or dinner, and goes especially well with roasted meats and rice.
Ingredients:
1-½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 small tomatoes, cut into wedges
3 tablespoons cider vinegar
¾ teaspoon Worcestershire sauce
⅓ cup sugar
1 tablespoon grated onion
½ teaspoon salt
½ teaspoon paprika
½ teaspoon ground black pepper
⅓ cup olive oil
⅓ cup pumpkin or sunflower seeds, roasted
⅓ cup crumbled feta cheese, optional
⅓ cup fresh pea sprouts, as desired, for garnish
Directions:
Place a steamer into a pot with a small about 1 cup of water at the bottom.
Add a pinch of salt, and bring water to a boil.
Add asparagus pieces; cook, covered, until crisp-tender, 3-5 minutes.
Remove and place in a large bowl. Add tomatoes; cover and keep warm.
Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth.
While processing, gradually add oil in a steady stream.
Toss with asparagus mixture.
Top with seeds, cheese, and fresh pea sprouts, as desired.
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