This recipe came from a friend who made this for a girls night in and I loved it! I think this will become one of my "go to" spring salads when asparagus is in season. It not only has great presentation because of it's color but great taste because of it's ingredients.
1 container of grape tomatoes-- washed and cut in half
4 slices of bacon-- cooked and crumbled
1 pound of asparagus-- blanched and cut into 1 inch pieces
1/2 red onion-- finely chopped
4 ounces of blue cheese
1/4 cup balsamic vinegar
1/4 cup oil
1/2 t fresh basil, finely chopped
Combine all the ingredients and let marinate for 1 hour and then serve.
MY TIP: I initially questioned my friend on the oil and vinegar ratio of this recipe, (usually it is 1 part vinegar to 2 parts oil) but for some strange reason the equal parts of oil and vinegar works in this recipe!
MY OTHER TIP: This is NOT a salad that can be made the day before, because the asparagus looses it's bright color and turns a dingy green.
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