Asparagus & Tomatoes with Anchovy Vinaigrette Recipe

August 04, 2014

Asparagus & Tomatoes with Anchovy Vinaigrette Recipe

Don’t be put off by the anchovy paste, because it really makes this salad – but not in fishy way.

Sam the Cooking Guy


  • Prep Time: 10 minutes
  • Yield: Serves 4


  • 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


  1. Lightly oil asparagus, season with salt and pepper, and grill until well marked but still a bit crisp.
  2. Put mustard, lemon juice, garlic, anchovy paste, and salt and pepper in a bowl. Mix well while slowly drizzling in olive oil.
  3. Plate asparagus and tomatoes, add dressing and top with Parmesan cheese.

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