Cherry Tomato and Asparagus Salad

by Hilary Gauntt on November 3, 2011

Diane Armstrong was the first person I met on that terrifying Day One in the college dorm, and have we ever been through a lot together since then. She is a social worker, great cook and an angel to many. This is her memory of a meal that soothed her soul. Since it doesn’t require a recipe, I’ve included one of the many she has shared with me over the years. Her husband Bruce is one of those men you love to feed; always wants seconds and is so appreciative!

“The most painful losses – both of my parents – occurred during an equally joyous time.  I was pregnant with my second daughter when my father died suddenly & pregnant with my son when my mother died after a long and painful cancer literally wasted her.  At the acute time -right after both- I was an automation simply coping.  About eight weeks after my mother died, a few weeks after my son’s birth, the reality of my loss smacked me.  Just when everyone was ready for me to “get over it” I was  literally under it.

A neighbor brought me a very simple oven roasted turkey breast and a bag of delicious sourdough rolls.  The turkey breast -roasted with a lemon so it smelled divine – was still warm.  I ate a sandwich, fed Adam, and then cried.  My Mom made the best turkey ever.  The smell, the taste, evoked home and wonderful warm memories, and I grieved.”

This side dish  is both beautiful and delicious; great with a steak!

Cherry Tomato and Asparagus Salad

1 lb. asparagus, trimmed and halved

6 cups halved cherry, grape and pear tomatoes in varied colors

1/2 cup crumbled Gorgonzola cheese

1 ripe avocado, cut into cubes

1 cup sliced basil leaves

For the dressing:

1/4 cup extra-virgin olive oil

2 tsp. lemon juice

2 tsp. Dijon mustard

1/2 tsp. each kosher salt and pepper

Boil asparagus in a large pot of salted water for 2 minutes.  Drain and rinse with cold water.  Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with the dressing.  If making ahead, refrigerate and then add the gorgonzola at serving time.

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{ 1 comment… read it below or add one }

Casey November 10, 2011 at 5:43 pm

Diane’s story made me cry–and right before the kickoff of the Chargers-Raiders game–there’s no crying at a Raider game!! A beautiful story written by an even more beautiful soul. Thank you Diane for all of your love and guidance for all these years. You are an angel.
“When everyone was ready for me to get over it, I was literally under it.”
That says it all, girl.

Casey

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