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Asparagus Tomato Salad

This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    14 servings

Ingredients

  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 4 medium tomatoes, cut into wedges
  • 3 cups sliced fresh mushrooms
  • 1 medium green pepper, julienned
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce

Directions

  • Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.

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