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PointsPlus Balsamic Asparagus and Cherry Tomato Salad


Balsamic Asparagus and Cherry Tomato Salad

When working with an ingredient like asparagus, it's best not to mess around with it too much. Here, a little balsamic vinegar and some fresh orange juice help the clean flavors of asparagus shine, and cherry tomatoes add a little sweetness and tang.


  • 1 1/2 pound asparagus, trimmed
  • 1 cup fresh cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons unsweetened orange juice
  • 1 teaspoon minced garlic
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons shredded Parmesan cheese, preferably Parmigiano-Reggiano


Bring a large pot of water to a boil over high heat. Cook the asparagus just until tender, about 4-6 minutes. (Or microwave the asparagus on high for about 2-3 minutes.) Prepare an ice bath in a large bowl.

Plunge the asparagus into the ice bath to stop them from cooking. Drain and place on a serving platter. Top with the tomatoes.

In a cup, stir together the vinegar, orange juice, and garlic and season with salt and pepper, to taste. Spoon the dressing over the asparagus and tomatoes. Top with the cheese and serve.