Asparagus
Cherry Tomatoes, Halved
Red Onion, Diced
Garlic, Pressed or Minced
Parmesan Cheese, Shaved
Olive Oil
Balsamic Vinegar
Salt
Pepper
-Trim the ends off the asparagus and spread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Turn to coat.
-Grill or bake the asparagus until cooked through and soft. When finished, cut stalks into thirds.
-On very high heat, flash fry the tomatoes and onions, adding just enough oil to keep ingredients from sticking. Add salt and pepper to taste.
-When tomatoes have softened and onions are slightly translucent, turn heat down to medium and add a small amount of balsamic vinegar and garlic. Cook for 1 minute.
-In a bowl, toss together asparagus, tomato/onion mixture, and shaved parm.
-Serve hot, or refrigerate and serve as a cold salad. *optional addition of pine nuts would be delicious!
