Balsamic Asparagus and Cherry Tomato Salad
- Total Time
Raw garlic gives an assertive, sharp flavor to this fantastic recipe. Chop up leftovers and toss with whole wheat pasta for an easy main dish.
uncooked asparagus1 ½ pound(s)
fresh cherry tomato(es)1 cup(s), cut in half
balsamic vinegar1 Tbsp
unsweetened orange juice2 tsp
minced garlic1 tsp
shredded parmesan cheese2 Tbsp, fresh, such as Parmigiano-Reggiano
table salt⅛ tsp, or to taste
black pepper⅛ tsp, 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.