Asparagus Salad

By The Mediterranean Dish · 20 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Spread the asparagus in one layer on a large oiled baking sheet, sprinkle with salt, and drizzle with extra virgin olive oil, tossing to coat.
3. Roast for 15 to 20 minutes, until tender. Remove and let cool slightly.
4. Whisk the sherry reserve vinegar or white wine vinegar with the Early Harvest extra virgin olive oil, minced garlic, sumac (if using), salt and pepper to make the vinaigrette.
5. In a mixing bowl, toss the grape tomatoes with the cheese (if using) and the vinaigrette.
6. Arrange the roasted asparagus on a serving platter, top with the tomato and cheese mixture, then add the torn basil leaves.

Summarized from The Mediterranean Dish's video. Watch it for the details.