Asparagus Salad

You'll only need a few simple ingredients to make this salad. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Fresh asparagus: Try to find medium-thickness spears. Not the really thick ones, but also not the super-thin ones.
• Cherry tomatoes: Cut them in half. They're easier to eat this way (they tend to slide right off the fork unless you cut them). You can also use chopped regular tomatoes.
• Red onions: Chop them finely - no one wants to bite into a big chunk of raw onion. You can also use white or yellow onions, but use half the amount - they tend to be sharper.
• Olives: I like to use black sliced olives, but any type of pitted olives will work, including kalamata olives.
• Olive oil: Extra-virgin olive oil has the best flavor, but if you prefer light and fruity olive oil, that works, too.
• Red wine vinegar: White wine vinegar also works, as does fresh lemon juice. I don't recommend using white distilled vinegar, though. It's too acidic.
• Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
• Mustard: I highly recommend using Dijon mustard. This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
• Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this salad:

Steam the asparagus until tender-crisp and cut it into bite-size pieces.

Mix the asparagus with tomatoes, onions, and olives. Be gentle when mixing.

Add the dressing and gently toss to coat.