Ingredients:

• 1/2 lb – fresh asparagus, trimmed and cut into 2 inch pieces
• 4 – Plum tomatoes, cored and quartered
• 3 tbsp – pine nuts, toasted
• 2 Cloves – garlic, minced
• 3 tbsp – Balsamic Vinegar
• 1 tsp – Dijon mustard
• 1/4 cup – Olive oil
• Salt and pepper

Method:

1. In a large bowl combine the asparagus, tomatoes and pine nuts.
2. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork.
3. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.

Recipe courtesy of Sify Bawarchi