Asparagus and Tomatoes with Balsamic Vinegar.
Every time I go shopping at Costco, I come home with a bag of asparagus. And now that the spring is almost here, it will be in season pretty soon and on sale in most grocery stores! We love this vegetable in my family, and even my daughter surprised me yesterday. You see, she doesn’t eat (or at least didn’t until now) cooked veggies (or baked, or steamed), she prefers to eat them fresh. But as we were having dinner last night, she tried one of the asparagus spears, and then kept going back for seconds (and thirds, and probably even fourths ).
My favorite way to prepare asparagus is steam or boil it. I know, roasting makes it taste better, and my family prefers it that way, but I personally like it better just steamed. So, If it’s just salt, pepper, oil and lemon that I use in the recipe, I prepare it using both methods, and serve it on two plates. I know, it’s more work, but I don’t mind it at all If there are more flavors involved, then simply boiling or steaming is enough.
In this particular recipe I used balsamic vinegar and feta cheese, so because of all these flavors there is no need for roasting the asparagus. But by all means, choose your favorite method of preparing this amazing spring vegetable.
Here is what we need:
1 lb fresh green asparagus (I like thicker spears)
1 1/2 Cups grape tomatoes, halved
1 clove garlic, minced
1 Tbsp olive oil
2-3 Tbsp feta cheese
1-2 Tbsp balsamic vinegar
salt and cracked black pepper to taste
How to make it:
Trim and wash the asparagus. To see how I trim it, click here.
Bring a pot with a salted water to a boil, then gently drop the asparagus into the water and cook for 2-4 minutes, depending on how tender you want the asparagus. When it turns a bright green color, remove it from the water. I prefer to cook it for less time, rather than put it into ice cold water to stop the cooking process, as many other recipes suggest. I like my asparagus nice and warm.
Heat 1 Tbsp of olive oil in a skillet, and add tomatoes and garlic. Saute for about 4 minutes over medium high heat.
Add balsamic vinegar, salt and cracked black pepper, and cook for 1 more minute.
Arrange asparagus on a platter and top with tomato mixture, crumbled feta cheese, and a little bit more of the cracked black pepper.
Serve and enjoy!