Lemony asparagus and tomato salad

Fixings

• 1 huge pack of asparagus, washed, closes cut off and meagerly cut the long way
• 1 16 ounces cherry tomatoes, split
• juice of 1 lemon
• 3 tablespoons additional virgin olive oil
• salt and pepper
• 2 tablespoons new parsley, hacked
• parmesan cheddar, shaved involving a vegetable peeler for embellish

Bearings

Consolidate asparagus and tomatoes in a medium bowl.Roasted-parmesan-asparagus.

In a little bowl, whisk together olive oil, lemon squeeze and salt and pepper.

Pour over asparagus and tomatoes and throw to cover.

Move to a serving dish and top with parmesan and parsley.

Serve cold. Appreciate it !!!Air-fryer-rutabaga-fries-with-chipotle.

Lemony asparagus and tomato salad VIDEO