Balsamic asparagus and cherry tomato salad
1½ pound(s), (about 40 spears)
Fresh cherry tomato(es)
10 medium, halved
Shredded parmesan cheese
⅛ tsp(s), or to taste
Unsweetened orange juice
⅛ pinch, or to taste
- Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
- Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
- Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
- Sprinkle with Parmesan cheese.