Asparagus & Tomato Salad with Sweet Olive Spread

by Amy Quinn
Asparagus & Tomato Salad with Sweet Olive Spread


  • lb asparagus, trimmed 
  • 6 cups halved cherry and pear tomatoes in a variety of colors 
  • tbsp Organic Sweet black Olive Spread Add to cart
  • 1/2 cup Gorgonzola or Feta cheese 
  • 1/4 cup extra-virgin olive oil 
  • 2 tsp lemon juice 
  • 2 tsp Dijon mustard 
  • 1/2 tsp kosher salt 
  • 1/2 tsp pepper 


  1. In a large saucepan, bring 8 cups water to a boil. 
  2. Add 2 tablespoons coarse salt, and asparagus; boil until tender and bright green about 3 minutes. 
  3. Drain and immediately transfer to ice water for 1 minute to stop the cooking process.  
  4. Cut diagonally into 2 inch pieces. 
  5. For dressing mix Organic Black Olive Spread , olive oil, mustard, lemon juice, salt and pepper in a small bowl. 
  6. In large serving bowl combine asparagus and halved tomatoes.  Stir in dressing.   
  7. Crumble cheese over the salad and lightly toss.  

If you want to follow Amy or visit her studio website: 

Instagram: @amyquinnsuplina 


Yoga Studio Instagram: @bendandbloom 


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