Balsamic Asparagus

Serves 4, 1 point per serving

  • 1 1/2 lbs asparagus
  • 1 cup cherry tomatoes
  • 1 Tbsp balsamic vinegar
  • 2 tsp unsweetened orange juice
  • 1 tsp minced garlic
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp fresh shredded parmesan cheese

Remove tough ends from asparagus. Boil asparagus just until tender, about 4-6 minutes. 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.

In a cup, stir together vinegar, orange juice and garlic. Season with salt and pepper. Spoon dressing over asparagus and tomatoes. sprinkle with cheese and serve. yields 1/4 of salad per serving.