Warm Asparagus, Pea & Tomato Salad


  • 2 bunches medium sized asparagus (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 cup fresh or thawed frozen peas
  • ½ pint grape tomatoes, cut in half lengthwise
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


With a vegetable peeler, gently peel the outer layer of the asparagus stalks. Cut off the tough, woody ends at the bottom and discard.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 30 seconds. Add the peeled and trimmed asparagus and cook, stirring occasionally, until tender, about 5 minutes. Add the peas, tomatoes, vinegar, chives, salt, and pepper. Cook for 1 minute, stirring gently. Serve warm or at room temperature.


Serves 8

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Asparagus Dairy Free Magazine Tomatoes
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