I love asparagus, especially when they’re in season and are tender and flavorful. They always remind me of Easter — I guess it’s because we always had a big batch of fresh asparagus at Easter dinner in New England, but I’m glad I can get them year-round in Florida and I like mine on the medium size (not pencil-thin).
Tonight I decided to simply steam these babies, then I topped them with balsamic-roasted grape tomatoes and some shaved parmesan. So simple, so yummy, and so good for you!
- 1 lb. fresh asparagus
- ½ pint red grape tomatoes (or small cherry tomatoes)
- 1 Tb. olive oil
- 2 Tb. balsamic vinegar
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- Fresh herbs
- Freshly shaved parmesan, if you have it
- Heat oven to 400 degrees.
- Trim the ends off each asparagus and set aside.
- Slice the tomatoes in half. Spread onto a rimmed baking sheet. Pour olive oil, balsamic vinegar, S&P over the tomatoes and mix together. Spread into one layer and place in oven for about 30 minutes (or longer, if they have not blistered and shriveled a bit).
- In the meantime, heat about ½ inch of water in a large skillet.
- When it starts to simmer, add asparagus.
- When the asparagus turn bright green, drain water from the pan but keep asparagus in pan.
- Add a pinch of salt and a little olive oil to coat the asparagus.
- Remove the tomatoes from the oven, sprinkle with fresh herbs and spoon over the asparagus.
- Top with some shaved parmesan, if you have it (it makes a nice finishing touch!).