Balsamic Asparagus and Cherry Tomato Salad

Total Time
10 min
10 min
0 min
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 asparagus

1½ pound(s)

fresh cherry tomato(es)

1 cup(s), cut in half

balsamic vinegar

1 Tbsp

unsweetened orange juice

2 tsp

minced garlic

1 tsp

shredded parmesan cheese

2 Tbsp, fresh, such as Parmigiano-Reggiano

table salt

tsp, or to taste

black pepper

tsp, 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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