Balsamic Asparagus And Cherry Tomato Salad
1 1/2 pounds asparagus, about 40 spears
1 cup cherry tomatoes, cut in half
1 tablespoon balsamic vinegar
2 teaspoons orange juice
1 teaspoon minced garlic
2 tablespoons shredded Parmesan cheese
1/8 teaspoon table salt or to taste
1/8 teaspoon freshly ground black pepper to taste
Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes. Sprinkle with Parmesan cheese.
1 1/2 pounds asparagus, about 40 spears
1 cup cherry tomatoes, cut in half
1 tablespoon balsamic vinegar
2 teaspoons orange juice
1 teaspoon minced garlic
2 tablespoons shredded Parmesan cheese
1/8 teaspoon table salt or to taste
1/8 teaspoon freshly ground black pepper to taste
Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes. Sprinkle with Parmesan cheese.
This sounds delicious!!
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