Photo of Balsamic Asparagus and Cherry Tomato Salad by WW

Balsamic Asparagus and Cherry Tomato Salad

PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
Raw garlic gives an assertive, sharp flavour to this fantastic recipe. Chop up leftovers and toss with whole wheat pasta for an easy main dish.


Uncooked asparagus

1½ pound(s)

Fresh cherry tomato(es)

1 cup(s), cut in half

Balsamic vinegar

1 tbsp(s)

Unsweetened orange juice

2 tsp(s)

Minced garlic

1 tsp(s)

Shredded parmesan cheese

2 tbsp(s), fresh, such as Parmigiano-Reggiano

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste


  1. Chop tough ends off asparagus. Boil asparagus just until tender, about 4 to 6 minutes. (Or microwave asparagus about 2 to 3 minutes.)
  2. 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.
  3. 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.