White asparagus salad with creamy tomato dressing

Indulge in the delicate flavors of white asparagus with a luscious creamy tomato dressing. A perfect blend of freshness and richness in every bite!

Ingredients:

• 5 large plum tomatoes—4 cut into wedges, 1 coarsely chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 cup mayonnaise
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Salt
• Freshly ground black pepper
• 450g green beans, preferably romano
• 1/2 small red onion, thinly sliced
• One 12-ounce jar or tin of white asparagus, preferably from Navarra, drained

Instructions:

1. Blend the roughly chopped tomato with lemon juice, mustard, and sugar in a blender. Incorporate mayonnaise and 3 tablespoons of olive oil and blend the mixture until it reaches a thick consistency. Season with salt and pepper.
2. Boil green beans in a large saucepan with salted water until they become tender, approximately 4 minutes. Once cooked, drain and allow the beans to cool down to room temperature. Then, lightly drizzle olive oil over the beans and season with a hint of salt and pepper.
3. On a serving platter, arrange the green beans, tomato wedges, onion slices, and asparagus. Pour the prepared dressing over the vegetables before serving.

Summary:

• Calories: 3091 kcal
• Fat: 253 g
• Protein: 156 g
• Carbs: 55 g
• Potassium: 2139 mg
• Magnesium: 290 mg