Source: dLife

A colorful, chilled apsaragus salad made with tomatoes, red onion, feta cheese, walnuts, and a splash vinaigrette.

Servings

1 lb fresh asparagus
0.5 cup red wine vinaigrette (or balsamic vinaigrette)
2 fresh plum tomatoes , thinly sliced
0.5 red onion , sliced thinly, separated into rings
0.25 cup crumbled feta cheese
2 tbsp chopped walnuts
1 cup tap water
0.12 tsp salt

1 Rinse asparagus and remove ends. Holding spears flat on cutting board, use vegetable peeler to remove skin from lower third of stalk.
2 In large skillet, add 1 cup tap water and salt. Add the asparagus spears, bring to boil and cook for 4-6 minutes or until tender when pierced with fork.
3 Drain asparagus and place in flat baking dish.
4 Drizzle with half of salad dressing. Toss to coat.
5 Around edge of serving plate arrange tomato onion slices. Place asparagus in center of plate. Drizzle with remaining salad dressing.
6 Cover and refrigerate 1 - 3 hours.
7 Sprinkle with feta cheese and walnuts. Serve immediately.