Tomato-Topped Asparagus

1. 1

   Combine chopped basil, olive oil, vinegar, salt, sugar and pepper in a jar; cover tightly, and shake vigorously.

2. 2

   Set vinegrette mixture aside.

3. 3

   Snap off ends of asparagus.

4. 4

   Remove scales with a knife or vegie peeler, if desired.

5. 5

   Place asparagus in a vegetable steamer over boiling water; cover and steam 4-6 minutes or until crisp-tender.

6. 6

   Arrange asparagus on a serving platter; sprinkle with chopped tomato.

7. 7

   (I just lay it in a row over the center of the asparagus) Drizzle vinaigrette mixture over asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.