POINTS® Value |  0
Servings | 4
Preparation Time | 10 min
Cooking Time | 0 min
Level of Difficulty | Easy

This cool, tangy salad is perfect for a picnic: With such big chunks of asparagus and tomato, it's bordering on finger food!



1 1/2 pound asparagus, (about 40 spears)
1 cup cherry tomato(es), about 10, cut in half
1 Tbsp balsamic vinegar
2 tsp orange juice
1 tsp minced garlic
2 Tbsp shredded Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions


1. 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.
2. Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
3. Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
4. Sprinkle with Parmesan cheese.