I roasted most of the asparagus from the Farmers’ Market, but I wanted to use some of it in a cold salad. Roasting is probably my favorite way to cook fresh asparagus, tossed with a touch of olive oil, salt and pepper, and finished with a squeeze of lemon juice. I took the same flavors and made the lemon juice and olive oil into a vinaigrette to dress some blanched asparagus and halved cherry tomatoes. This vinaigrette makes enough to dress about a pound of asparagus plus about half a pint of cherry tomatoes generously.
Lemon Dill Vinaigrette (vegan)
1 Tablespoon fresh squeezed lemon juice
1/2 teaspoon dijon mustard
1/2 teaspoon agave nectar
1/2 teaspoon dried dillweed
1.5 Tablespoons olive or canola oil
salt and pepper to taste
Combine all ingredients except oil in a small bowl and whisk together. Slowly whisk in oil. Add salt and pepper to taste.