Balsamic Asparagus and Cherry Tomato Salad
Fresh cherry tomato(es)
1 cup(s), cut in half
Unsweetened orange juice
Shredded parmesan cheese
2 Tbsp, fresh, such as Parmigiano-Reggiano
⅛ tsp, or to taste
⅛ pinch, or to taste
- Chop tough ends off asparagus. Boil asparagus just until tender, about 4 to 6 minutes. (Or microwave asparagus about 2 to 3 minutes.)
- Plunge asparagus into a large bowl of ice water to stop them from cooking; drain and place on a serving platter. Sprinkle tomatoes over top.
- In a cup, stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes; sprinkle with cheese and serve. Yields 1/4 of asparagus per serving.