It's not everyday that you will find Asparagus in the supermarket here unless you go to a Gourmet food store or order it online. So, the other day I found really fresh & tender Asparagus at a local store here & I immediately grabbed a bunch. They were really nice & fresh so instead of using it in a soup, I made a lovely salad out of it.

After feasting on a lot of goodies in the last few days, I really wanted to make a hearty salad for lunch. So, this warm salad was perfect.

I made a simple dressing using Dijon Mustard as the base. And with a dash of Honey, It was just perfect. I almost always ending up using a bit of Honey in all my salad dressings as I feel it balances the tartness from the Vinegar,

You Will Need:

For the Dressing:

• 2 tsp Dijon Mustard 
• 1 tsp Honey
• 1 tsp Apple Cider Vinegar
• Zest of 1 lemon
• 1 tbsp Extra Virgin Olive Oil
• 1/2 tsp Dried Basil

Trim about half an inch from the bottom of the asparagus & cut them into 3" long pieces. Cut Bell Peppers, Onion & carrot into thin & long strips. Chop the basil & walnuts & set aside.

In a Grill Pan, spray some cooking oil. Place all the diced vegetables  except Basil without overloading the pan. If necessary, do it in two batches, Sprinkle some salt over the vegetables & roast the vegetables over medium heat for about 4 to 5 minutes, I didn't have a grill pan so I used a regular heavy bottomed Iron Skillet.

The vegetables should be slightly cooked & should retain their crunch, Once done, transfer the roasted vegetables into a bowl.

Meanwhile prepare the dressing, In a small wide bowl, add all the ingredients mentioned in the list & whisk well. Pour the dressing over the salad. Add chopped basil & walnuts. Give it a good mix. Serve warm & enjoy your meal

This salad can be eaten cold too, but I love it when warm. Make a meal out of it or serve as a side dish. Either way, Its yummy