4cupscherry tomatoesor grape tomatoes - sliced in half lengthwise
200gmbocconcinimini-mini or pearls (about 7 oz.)
1bunchasparagus spears tough ends trimmed
1cupfresh cilantrochopped
1/3red oniondiced
1/2teaspoonsaltplus, more to taste
1/2teaspoonground black pepper
2tablespoonsextra virgin olive oil
Instructions
Cooking the Asparagus:
Fill a medium-sized pan (large enough to fit the asparagus spears) with water and bring to a boil.
While the water is preparing to boil - break off the tough ends of the asparagus and discard. The ends will snap once you start bending them.
Rinse the asparagus and add to the boiling water. Reduce heat to low and cook for about 3-5 minutes, depending on the thickness of the asparagus stalk. It should turn bright green and become crisp-tender.
Meanwhile, prepare a bowl of cold water and add ice. This will be used to "shock" the asparagus and prevent it from cooking while it's still hot. We don't want it to be overcooked and mushy. Plus, "shocking" the asparagus in water will help keep the nice bright green color.
Drain the asparagus and immediately toss them into the icy water. Let them cool in the water for about 20 seconds and transfer the asparagus to a clean paper towel for a quick and gentle pat and dry.
Making the Salad:
While the asparagus is cooling, slice the tomatoes and bocconcini (if not using the tiny pearl bocconcini) in half, lengthwise, and chop the fresh cilantro, and red onion. Place the ingredients in a mixing bowl.
Slice the asparagus into 2-inch pieces and add to the mixing bowl with the rest of the ingredients.
Season with salt and pepper and add the olive oil - stir well.
Notes
Store leftovers in the refrigerator for up to 2 days.