Asparagus and Tomato Salad - Spring on a Plate

Two of my favourite vegetables and they pair so well. Dressed with a White Balsamic and Shallot Dressing, what could be better for lunch? Not a lot

Don't worry about quantities, just use what you have
Above I used 3 bunches Asparagus and 12 Cherry tomatoes
and 3 tablespoons dressing

First break the ends off the asparagus
I actually lightly peeled the stalks but that is not necessary
Blanch in boiling water well seasoned with salt and little sugar
Bring back to boil and simmer until fork tender about 2 minutes

Immediately drain and throw into a bowl of iced salted water, to stop them cooking and keep that beautiful green colour
The water needs to be salted, so that you don't lose the flavour when cooling down 
Move them around and when cool, drain again
I cut each spear into 3 pieces, your choice again

Meanwhile make your dressing, this will keep in a good airtight jar, in the pantry for ages
I like using White Balsamic Vinegar in dressings, there is a lovely sweetness to it, which enhances the vegetables

50 mls White balsamic Vinegar
1 teaspoon Dijon Mustard
Sea salt and freshly Ground Black Pepper
1 medium banana Shallot, peeled and finely chopped
100 mls good Extra Virgin Olive Oil

Place the vinegar, mustard salt and pepper in a jar with a lid
Shake well to emulsify
Then add the Olive oil and shake again
Taste and add more seasoning if you need it

Cut the Cherry Tomatoes in half and place in a bowl with 3-4 tablespoons of dressing
Leave to marinate for a while

Add the asparagus and toss
Best made at least an hour before eating,
Keep at room temperature
Tastes better in my opinion
All packaged up ready for me to take to my lunch date

If you query the use of sugar, while cooking the vegetables, it's something my Mother always did
Particularly with green vegetables
Also, I heard on the radio...from a famous Chef Based in Parnell, the same advice
So it must be right