ASPARAGUS VINAIGRETTE

Loretta McFeaters

1 lb. fresh asparagus
1/8 tsp. garlic powder
2 Tbsp. water
10 cherry tomatoes
1/3 c. oil
2 Tbsp. Parmesan cheese
2 Tbsp. red wine vinegar

Snap off tough ends of asparagus spears. Arrange in 9x5 inch microwave safe loaf pan. Cove with plastic wrap. Microwave on high power 6 1/2 to 7 minutes until tender. Drain. Add oil, wine vinegar, and garlic powder. Mix lightly. Refrigerate, covered until well chilled. Before serving, mix in tomatoes and sprinkle with Parmesan cheese.