Spring vegetables are one of the things I miss most when I’m not in Italy. Every year we look forward to markets overflowing with fresh artichokes, tiny sweet peas, tender fava beans, and those pencil-thin asparagus spears that seem to find their way onto our table almost daily. Here in Florida, fresh artichokes can be difficult to find and often expensive, so I focus instead on the spring produce that is readily available and at its peak, particularly sweet peas and crisp asparagus.
Asparagus is one of those vegetables that adapts beautifully to almost any meal. Over the course of spring, I use it in everything from creamy risottos and simple pasta dishes to soups and vegetable side dishes. One of my favorite ways to enjoy it, however, is in a fresh salad that lets its flavor shine without too much fuss.
This Asparagus and Tomato Salad with Gorgonzola is simple to assemble yet feels elegant enough for entertaining. The key is treating the asparagus properly—cook it only until just tender while preserving a slight bite, then transfer it immediately into an ice bath. This quick step locks in the bright green color and keeps the spears crisp and fresh rather than soft and dull.
Sweet cherry tomatoes add color and juicy freshness year-round, though the best results come from choosing tomatoes that are fully ripe and flavorful. Thin slivers of red onion contribute a little sharpness, while the Gorgonzola brings richness and complexity. I prefer using a medium-aged Gorgonzola with enough tang to stand up to the vegetables without overpowering them. Skip the very creamy dolce style, which is better suited to sauces, and avoid overly strong piccante varieties that can dominate the dish.
Everything is brought together with a simple red wine vinegar dressing that adds brightness and balances the richness of the cheese. Just before serving, a scattering of lightly toasted sliced almonds adds the perfect finishing touch and a welcome crunch. Served chilled or at cool room temperature, this colorful salad is fresh, vibrant, and always one of those dishes guests ask about before they leave the table.
Buon Appetito!
Deborah Mele
Ingredients
- 1 1/2 Pounds Fresh Asparagus, Trimmed & Cut Diagonally Into 2-inch Pieces
- 1 Pint Ripe Cherry Tomatoes, Halved
- 1 Small Red Onion, Peeled, & Cut Into Slivers
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Honey
- Salt & Pepper To Taste
- 1 Teaspoon Dried Oregano
- 1/3 Cup Extra Virgin Olive Oil
- 1/3 Cup Gorgonzola Cheese Crumbles
- 1/3 Cup Lightly Toasted Almond Slices
Instructions
- In a large saucepan, bring water to a boil.
- Cook the asparagus until tender crisp, about 3 to 5 minutes.
- Drain and place asparagus in a bowl of ice water.
- Drain asparagus and pat dry.
- Place asparagus, tomatoes, and onions in a bowl.
- In a small bowl, whisk together the dressing ingredients until blended.
- Pour the dressing over the asparagus, then toss to mix.
- Arrange the asparagus on a platter or in a serving bowl, then sprinkle with the crumbled cheese and almond slices.
- Serve and enjoy!
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 342Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 8mgSodium: 288mgCarbohydrates: 19gFiber: 6gSugar: 10gProtein: 10g