1bunch asparagus,tough ends trimmed, chopped into 1-inch pieces (10oz)
1cupcherry tomatoes,halved (5 oz)
1/4cupred onions,diced (1 oz)
1tablespoonextra virgin olive oil
1tablespoonred wine vinegar
1/2teaspoonDiamond Crystal kosher salt
Place the asparagus in a microwave-safe bowl. Add a tablespoon of water. Cover and microwave 5 minutes. Stir and microwave 2 more minutes, until just tender. Drain into a serving bowl and allow to cool, about 10 minutes.
Meanwhile, chop the tomatoes and the onion. Place the dressing ingredients in a small jar, seal well and shake until well-blended.
Add the tomatoes and the onion to the serving bowl. Pour the dressing on top and gently mix.
Serve the tomato asparagus salad immediately, or cover and keep in the fridge until ready to serve, but no longer than 2 hours. Remove from fridge 15 minutes before serving and toss again.