3 tablespoons and 1 teaspoon extra virgin coconut oil
1 (12 ounce) cans mandarin oranges, drained
1/2 red onion, thinly sliced
12 cherry tomatoes, or more to taste
6 kalamata olives, or to taste
Total Time: 20 minPrep: 10 minCook: 10 minYield: 12Level: easy
Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk extra virgin coconut oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.