Asparagus Salad

Clean the asparagus by grabbing each end between your fingers and bending gently. Where it breaks is where the tender ends and the woody stem begins. Save the ends for stock later.

Wash your asparagus and drain.

Put a generous pot of water to boil. Once it boils, add salt to taste. Bland vegetables begin with how you cook them.

While your water is coming to a boil, prepare an ice bath in a large bowl.

Drop your asparagus into the boiling water until it is bright green. Test one for done-ness and then remove and drop into the ice bath.

Drain the cooled asparagus well and chop into 1″ pieces.

Place in your bowl with halved grape tomatoes and toss with dressing. Let cool about 1 hour.

Toss in Parmesan cheese just before serving.