Ingredients

• 1/2 pound fresh asparagus, trimmed and cut into 2" pieces
• 4 plum tomatoes, cored and quartered
• 3 tablespoons pine nuts, toasted
• 2 cloves garlic, minced
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper

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Instructions

1. In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.