Asparagus With Tomatoes And Lemon Vinaigrette - cooking recipe

Ingredients

1 lb thin asparagus, trimmed
1/4 cup olive oil
1 None lemon, zested and juiced
1 tbsp balsamic vinegar
1 clove garlic, minced
1 cup grape tomatoes, halved

Preparation

Blanch asparagus in boiling salted water for 3 mins, or until tender. Drain then rinse under cold water. Pat dry. Arrange on a serving platter.
Whisk together olive oil, 1 tsp lemon juice, 1/2 tsp lemon zest, vinegar, garlic and a pinch of sugar. Add tomatoes and toss to combine. Spoon over asparagus.