Asparagus Salad with Tomato Bruschetta Topping
Ingredients
- 1 lb asparagus, tough ends trimmed
- Water for blanching
- 10-12 oz cherry tomatoes
- 1 small red onion
- 1/2 cup green olives, pitted
- 1 cup basil leaves
- 1/2 cup fresh parsley leaves
- Salt and pepper
- 1/4 teaspoon chili flakes
- 1/2 teaspoon sumac
- 3 tsp fresh lemon juice
- Extra virgin olive oil
Preparation
In a large saucepan, bring 6-8 cups of water to a boil. Have a large bowl of ice cold water next to it.
When water comes to a rolling boil, drop the trimmed asparagus. Cook until tender, 3 to 4 minutes. Remove with tongs or drain, and immediately transfer to ice water for 1 minute to stop cooking.
Drain, pat with a paper towel and set aside to cool down or chill in the fridge until ready to serve.
To make the tomato bruschetta topping: In a mixing bowl, add the diced tomatoes, red onion, lemon juice and chopped herbs. Season with salt, pepper, chili flakes and sumac. Add a generous drizzle of extra virgin olive oil. Mix and set aside so flavors develop.
On a large platter arrange the asparagus, top with the tomato mixture, add more herbs and olive oil as needed and serve.