ASPARAGUS WITH TOMATO-BASIL VINAIGRETTE

By Grandmax4

Ingredients

• 2 pounds thin asparagus spears (2 bunches) -- tough ends trimmed (see illustration below)
• 1 tablespoon olive oil
• Table salt and ground black pepper
• 1 medium tomato -- cored, seeded, and minced (about 1/2 cup)
• 1 medium shallot -- minced (about 1 1/2 tablespoons)
• 1 1/2 tablespoons lemon juice from 1 lemon
• 1 tablespoon minced fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• Table salt and ground black pepper

Preparation

Step 1

1. Adjust oven rack to uppermost position and heat broiler.

2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.

3. Cool asparagus 5 minutes and arrange on serving dish.

4. Whisk tomato, shallot, lemon juice, basil, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.