Asparagus & Snap Pea Salad

• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 1/3 cup rice vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cherry tomatoes, halved
• 2 cups fresh sugar snap peas, cut into thirds
• 1 small sweet red pepper, finely chopped
• 1 small red onion, finely chopped
• 1 cup (4 ounces) crumbled feta or Gorgonzola cheese
• 1 cup glazed walnuts, coarsely chopped
• 2/3 cup dried cherries

1. In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
2. In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving.
3. Just before serving, stir in cheese, walnuts and cherries.

fresh asparagus, rice vinegar, olive oil, mustard, sugar, salt, pepper, cherry tomatoes, fresh sugar snap peas, sweet red pepper, red onion, feta, walnuts, dried cherries

Taken from www.tasteofhome.com/recipes/asparagus-snap-pea-salad/ (may not work)