One of my favorite things about spring and summer is the abundance of fresh produce available. I know you can get produce any time of year in the grocery store, but it just tastes better when it is locally grown!
This recipe combines fresh asparagus and tomatoes with a balsamic and orange dressing for a light and refreshing side dish. I love to have this salad with grilled chicken, pork or seafood. You could even serve this at a cookout as an alternative, or in addition to the traditional pasta and potato salads.
Balsamic Asparagus and Cherry Tomato Salad
- 1 pound asparagus
- 1 1/2 cups cherry tomatoes, cut in half
- 1 tablespoon balsamic vinegar
- 1 tablespoon orange juice
- 1 teaspoon fresh, minced garlic
- 2-3 tablespoons freshly shredded Parmesan cheese
- salt & pepper to taste
Chop woody ends off asparagus and cut into bite size pieces. Cook in boiling, salted water until barely tender, about 3 to 5 minutes. Plunge cooked asparagus into ice water to stop cooking. Drain well.
Meanwhile, in a large bowl, stir together vinegar, orange juice and garlic. Add the drained asparagus and cherry tomatoes. Toss gently to combine. Season with salt and pepper to taste. Sprinkle with Parmesan cheese and serve immediately or store in the refrigerator.
Source: Adapted from weightwatchers.com.