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Yield
2 servings.

How to Make It

Step 1

Combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.

Step 2

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain; let cool to room temperature.

Step 3

Arrange asparagus, squash, and tomato on 2 watercress-lined salad plates. Sprinkle evenly with cheese. Drizzle vinegar mixture evenly over salads.

Cooking Light Light Cooking for Two

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