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.
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