A delightful and easy-to-make dish featuring fresh asparagus and tomatoes, perfect for a spring brunch.
Bring a large saucepan of water to a boil.
Adding a pinch of salt to the water can enhance the flavor of the asparagus.
Add the asparagus to the boiling water, cover, and cook for 3-5 minutes until crisp-tender.
To retain the vibrant green color, immediately transfer the asparagus to an ice bath after cooking.
Drain the asparagus and add the tomatoes. Cover to keep warm.
Cut the tomatoes into wedges or slices for even distribution.
In a blender, combine balsamic vinegar, paprika, salt, onion, and olive oil. Blend until smooth.
Gradually add the olive oil while blending to achieve a creamy consistency.
Pour the vinaigrette over the asparagus and tomato mixture and toss to coat.
Ensure all the vegetables are evenly coated with the vinaigrette for consistent flavor.
Transfer the mixture to a serving bowl and sprinkle with almonds and blue cheese.
Serve immediately to enjoy the dish warm and fresh.
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