ASPARAGUS & TOMATO SALAD WITH MUSTARD-DILL VINAIGRETTE

This salad is a very refreshing starter or side dish.  The garlicky vinaigrette, which can be made well ahead of time, yields a generous amount.  You will have plenty to drizzle over steamed vegetables another time or for a different salad another night.  It stores well in the frig for up to a week.  I served it last night with the Gnocchi with Mushroom Sauce, and they complimented each other very well.  I only dressed half of the vegetables and will serve the rest tonight with another entrée.  Update -- The second night I sliced the leftover asparagus into thirds and tossed it with more sliced grape tomatoes, diced avocado, vinaigrette and sprinkled more toasted almonds on top.  Very yummy.

2 lbs. slender fresh asparagus

6 c. fresh mixed salad greens
1 c. grape tomatoes, halved
¼ c. sliced almonds, lightly toasted

MUSTARD-DILL VINAIGRETTE:

1 garlic clove, sliced
½ small onion, coarsely chopped
¼ c. chopped fresh dill
1 TB Dijon mustard
¼ c. Balsamic vinegar
1/3 c. water
½ c. Safflower oil
Kosher salt and freshly ground black pepper

Discard the tough woody ends of the asparagus.  In a large saucepan or skillet, bring enough salted water to cover the asparagus to a boil over high heat.  Add the asparagus; reduce the heat to simmer and cook until just tender, about 3-5 minutes.  Drain well and chill the asparagus for an hour.

To make the vinaigrette, put all the ingredients in a blender and blend until smooth.  Refrigerate until ready to serve.

To serve, toss the greens and tomatoes with a little vinaigrette.  Toss the asparagus in a separate bowl with a little vinaigrette then place over the greens.  Sprinkle with almonds and toss.  If desired, drizzle more vinaigrette over it.  Serve at once.