Asparagus with Tomato Vinaigrette

clock 10 minutes + 5 minutes bowl Serves 6


  • 1/3 cup extra virgin olive oil
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • pinch black pepper
  • pinch salt
  • 600 g fresh asparagus, trimmed
  • 2 medium ripe tomatoes, peeled, seeded, chopped coarsely
  • 1/4 cup pine nuts, chopped coarsely and lightly toasted
  • 1/3 cup lightly packed small basil leaves
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  • 1. Combine the oil, juice and mustard in a screw-top jar and shake well. Season to taste with salt and pepper.

  • 2. Boil, steam or microwave the asparagus until just tender, then drain. Place asparagus on a serving platter.

  • 3. Combine dressing and tomato in a bowl and stir well. Spoon over the asparagus.

  • 4. Sprinkle with pine nuts and basil leaves.

  • Tips: The dressing can be made a day ahead. Goes well with a slice of crusty bread to soak up the tomatoes and dressing.

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