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Asparagus Salad


A light and tasty salad with my favorite ingredient!

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  • 1 1/2 to 2 pounds fresh local Asparagus, sliced into 1 1/2 inch pieces
  • 6 to 8 fresh tomatoes, diced
  • 2 cloves of garlic, minced
  • 1 Walla Walla sweet onion, diced
  • 1/4 c Rice Wine Vinegar
  • 4 heavy swirls of Olive Oil
  • 4 to 6 fresh basil leaves, rough chopped



Step 1

Blanche Asparagus 4 to 6 minutes, until tender crisp.
Rinse in ice water until cooled. Mix tomatoes, garlic,
onion, vinegar, oil and basil. Once asparagus is cooled, add
to the mixture. Refrigerate leftovers.

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