Asparagus and Tomato Salad

1½ lbs asparagus
1 cup grape or cherry tomatoes, cut in half
1 Tbsp fresh parsley, chopped
3 Tbsp Cindy's Kitchen Balsamic Vinaigrette
1 Tbsp lemon juice
Salt and freshly ground black pepper to taste
2 to 3 Tbsp Parmesan cheese, shredded

Cook asparagus for 3-4 minutes in boiling water. Cool asparagus quickly in ice water. Drain and add tomatoes and parsley. Spoon dressing over asparagus and drizzle with lemon juice. Add salt and pepper to taste. Sprinkle with Parmesan cheese.

Allergy Warning: Contains Milk

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