Don’t be put off by the anchovy paste, because it really makes this salad – but not in fishy way.
1 pound asparagus, thick ends removed
1 pound small red & yellow tomatoes, cut into wedges
1 Tablespoon Dijon mustard
Juice of 1/2 lemon
2 garlic cloves, minced
1 Tablespoon Anchovy Paste
Salt & pepper
1/3 cup olive oil, approximately
Parmesan cheese, grated
- Lightly oil asparagus, season with salt and pepper, and grill until well marked but still a bit crisp.
- Put mustard, lemon juice, garlic, anchovy paste, and salt and pepper in a bowl. Mix well while slowly drizzling in olive oil.
- Plate asparagus and tomatoes, add dressing and top with Parmesan cheese.