Asparagus & Tomato Salad

Both the phallic-shaped asparagus and the luscious tomato that translates to “love apple” in many languages, have been favored as aphrodisiacs since ancient times. So it’s not surprising that my hot-blooded Transylvanian-Hungarian ancestors have come up with a recipe that combines both of these tasty—and nutritious—vegetables, while also giving them a spicy kick typical of their cuisine. The sweet, sour and spicy flavors symbolize the many variations and stages of love.

Dina Eliash Robinson

(Preferably, with organic ingredients)

10 Fresh Asparagus Spears

2 Large Heirloom Tomatoes

1 cup Apple Cider Vinegar

1 tablespoon Honey (or more, if preferred)

Pinch of Sea Salt

1 teaspoon Dry Basil—or the leaves of 2 sprigs of Fresh Organic Basil, chopped

½ teaspoon Sweet Red Paprika

1 cup hot (filtered) water.

Cut off hard ends of Asparagus and steam spears for 1-2 minutes

Slice Tomatoes

In a bowl, mix Apple Cider Vinegar with Salt, Basil, Paprika and Honey

Scald with hot water and stir well until all ingredients are fully blended

Place Asparagus and Tomato slices in a flat bottomed glass container and pour liquid over it—if not completely immersed, ladle liquid over veggies for 20 seconds or until it the latter has absorbed the former.

Cool, refrigerate for 2 hours and serve as an appetizer, salad or side dish.

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