I love love love asparagus! I found this recipe on Pinterest - but I changed it a little.
1 lbs asparagus
1 ripe avocado, diced
1 package of cherry tomatoes
2 Tbsp of Dijon Mustard
1/4 cup of Olive Oil
1 Tbsp honey
1 packet Truvia
Dash of Red Wine Vinegar
Salt and Pepper, to taste
Whisk Dijon mustard, olive oil, honey, Truvia, and red wine vinegar in small bowl. Add salt and pepper to taste.
Snap ends of asparagus. Fill skillet with water, enough to cover the bottom. Bring to a boil. Add asparagus, turn to low heat, and cover for about 3 minutes or until tender. Blanch in cold water.
In a large bowl, mix asparagus, tomatoes, and diced avocado. Drizzle dressing on top and mix. Serve warm or cold.
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