Fresh Spring and Summertime Asparagus Salad

Celiac.com 06/25/2024 - Few things say spring and summer as vibrantly as fresh asparagus and tomatoes. This salad celebrates both in style and ease. It's super easy to make, and makes a fresh and tasty detour from standard fare. It's great for lunch or dinner, and goes especially well with roasted meats and rice. 

Ingredients:

• 1-½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
• 2 small tomatoes, cut into wedges
• 3 tablespoons cider vinegar
• ¾ teaspoon Worcestershire sauce
• ⅓ cup sugar
• 1 tablespoon grated onion
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• ⅓ cup olive oil
• ⅓ cup pumpkin or sunflower seeds, roasted
• ⅓ cup crumbled feta cheese, optional
• ⅓ cup fresh pea sprouts, as desired, for garnish

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Directions:
Place a steamer into a pot with a small about 1 cup of water at the bottom.

Add a pinch of salt, and bring water to a boil. 

Add asparagus pieces; cook, covered, until crisp-tender, 3-5 minutes. 

Remove and place in a large bowl. Add tomatoes; cover and keep warm.

Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. 

While processing, gradually add oil in a steady stream. 

Toss with asparagus mixture. 

Top with seeds, cheese, and fresh pea sprouts, as desired.