Balsamic Asparagus and Cherry Tomato Salad

Prep Time
10 min
Cook Time
0 min
Recipe Details
  • 1 1/2 pound(s) uncooked asparagus
  • 1 cup(s) fresh cherry tomato(es), cut in half
  • 1 Tbsp balsamic vinegar
  • 2 tsp unsweetened orange juice
  • 1 tsp minced garlic
  • 2 Tbsp shredded parmesan cheese, fresh, such as Parmigiano-Reggiano
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, 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.

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