Monthly Archives: October 2013

Asparagus with Tomato Vinaigrette


2 lbs. thin asparagus spears (2 bunches), tough ends trimmed
1 Tbs. olive oil
1 medium tomato, cored, seeded, and minced (about 1/2 cup)
1 medium shallot, minced (about 1 1/2 Tbs.)
1 Tbs. lemon juice from 1 lemon
1 Tbs. minced fresh basil leaves
3 Tbs. extra-virgin olive oil
Salt and pepper to taste continue reading