Asparagus Salad with Basil Gremolata

1 Bunch asparagus
1 Cup cherry tomatoes – cut in half
1 Tbsp light balsamic dressing
Salt and pepper to taste

Gremolata:

1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
½ Tbsp lemon zest
1 Garlic grated garlic clove

METHOD

• Wash asparagus, snap woody ends off
• Blanch in boiling salted water – refresh under cold tap and pat dry with paper towel
• Place asparagus on serving platter and top with tomatoes
• Drizzle with dressing and sprinkle gremolata on top
• Season to taste