Now that spring has sprung, fresh vegetables are showing up in (reasonably priced!) droves at grocery stores and farmers’ markets. This is always my favorite time of the year. I love all sorts of fresh fruits and vegetables and I have such fun browsing the produce section of my grocery story and visiting a nearby farm market.
While many veggies are great served steamed or roasted with only simple seasonings, sometimes you want a little something different. Enter this recipe for asparagus and balsamic tomatoes. It highlights the freshness of the asparagus while adding a little something extra to make it sing. I’m not a huge fan of asparagus, but even I liked this when my mom served it at our (almost) weekly Friday night dinners. I think green beans would be a good substitute if you’re not an asparagus eater.
Asparagus and Balsamic Tomatoes
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1 lb asparagus, trimmed
1 tablespoon olive oil
1 1/2 cups halved grape tomatoes
2 garlic cloves, minced
2 tablespoons balsamic vinegar
Salt and pepper
3 tablespoons fresh mozzarella or goat cheese, optional
Cook asparagus in boiling, lightly salted water, until crisp tender, about 2-4 minutes. Alternately, you can steam the asparagus in an asparagus or other vegetable steamer. Drain asparagus and set aside on a serving dish.
Meanwhile, heat olive oil over medium-high heat in a large skillet. Add the tomatoes and garlic; cook until the tomatoes begin to break down, 5-7 minutes. Stir in the vinegar and cook for another 2 to 3 minutes until it looks syrupy. Season to taste with salt and pepper.
Pour the balsamic tomatoes over the asparagus and top with cheese, if desired. Add more salt and pepper if needed.
-Adapted from The Well-Fed Newlyweds