1 1/2 lbs asparagus - (abt 40 spears)
1 cup cherry tomatoes - (abt 10), cut in half
1 Tbs balsamic vinegar
2 tsp orange juice
1 tsp minced garlic
2 Tbs shredded Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp freshly-ground black pepper, or to taste


Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
Sprinkle with Parmesan cheese.