Here's hoping you don't have the stinky asparagus gene because, if you do, you'll be missing out! There's something really special about how asparagus combines perfectly with the sweet acidity of cherry tomatoes. Plus, this dish works both hot and cold so is seriously versatile.
First, trim the woody ends from a bunch of asparagus, then chop the stems into one-inch long pieces. You'll want around 135g of chopped asparagus when you're done. Then halve 165g cherry tomatoes, around 15-20 depending how big they are. Mix this together with1 Tbsp olive oil, two thinly sliced garlic cloves, a pinch of red chili flakes, and sea salt to taste. If you'd like the dish hot, place everything into a hot sautée pan over med-high heat and stir fry for 3 minutes until steaming but still crisp and fresh.
I also like to combine this raw with 40g pumpkin seeds and 1 chopped avocado for a totally filling meal.