Spring Asparagus Salad with White Chocolate Peanut Butter Mustard Dressing
Easter has always been about chocolate for me: Dark chocolate, milk chocolate, white chocolate–it’s all delicious. I’ve always been intrigued by the pairing of chocolate with savory ingredients; Peanut Butter & Co. White Chocolatey Wonderful has just the right amount of sweetness to pair well with fresh spring asparagus and ripe cherry tomatoes, taking the salad course to the next level.
- Yield:6 servings
- Prep Time:10 minutes
- Cook Time:5 minutes
- Total Time:15 minutes
12 oz asparagus (about 20 medium pieces)
2 tbsp mustard
2 tsp white vinegar
2 tbsp water
1 1/2 cups cherry tomatoes
1 12-oz bag of mixed spring greens
Trim the white ends off of the asparagus and then cut it up into 1-inch long segments.
Prepare an ice bath for the asparagus by putting cold water and ice in a large bowl.
Steam the asparagus pieces either over the stove or in the microwave for 45 seconds to 1 minute until they develop a deep green color and are soft enough to bite through but still snap when broken.
Immediately toss the asparagus into the ice bath and let it sit for 5 minutes.
To make the dressing, whisk together the Peanut Butter & Co. White Chocolatey Wonderful peanut butter, mustard, white vinegar, and water until smooth and emulsified.
Strain the water and ice from the asparagus and combine them in a large bowl with the cherry tomatoes and greens.
Toss the vegetables with 2/3 of the dressing and lay them out on a large salad platter.
Drizzle the remaining dressing over the top of the salad. Serve at room temperature.