A refreshing and flavorful dish perfect for warm days.
Combine the basil, olive oil, vinegar, salt, sugar, and pepper in a mixing bowl to create the vinaigrette.
Whisk the vinaigrette until it emulsifies for a smooth texture.
Trim the woody ends off the asparagus.
Use a sharp knife to ensure clean cuts and avoid crushing the asparagus.
Blanch the asparagus in a large pot of boiling water for 3-4 minutes.
Blanching helps retain the asparagus's vibrant color and crispness.
Transfer the asparagus to an ice bath to stop the cooking process.
Ensure the asparagus is fully submerged in the ice bath for even cooling.
Arrange the asparagus on a serving platter and top with the chopped tomato.
For a visually appealing presentation, layer the asparagus neatly.
Drizzle the vinaigrette over the asparagus and tomato.
Pour the vinaigrette evenly to coat all the ingredients.
Chill the dish in the refrigerator until ready to serve.
Cover the dish with plastic wrap to prevent it from absorbing other refrigerator odors.
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