As summer approaches, the farmer’s markets are bursting with delicious fruits and vegetables. I have to set myself a limit or I end up with more produce than we could possibly use! Today I’m throwing some of the spoils of my visit together in a gorgeous veggie dish, Asparagus with Balsamic Tomatoes.Snap the ends of of your asparagus & line them on a baking sheet. Drizzle them with olive oil and sprinkle them with salt and pepper for a little flavor, then pop them into the oven!
While your asparagus are cooking, slice cherry tomatoes in half and saute them for about 5 minutes with garlic & olive oil. Then add in some balsamic for a few minutes to finish them off. It’s important not to add the balsamic too early or it will get a jammy consistency in the pan. I’ve had to chisel burnt balsamic off of too many pans. It really just needs a few minutes to warm up and soak into the tomatoes.
I like to then add the asparagus to the tomato pan on the stovetop (no heat) and toss them together. It helps coat the balsamic onto the asparagus and blend the flavors.
At the very end, I crumble some goat cheese on top. It will melt just slightly so that you get a nice creamy texture added into your veggie plate. The goat cheese really tones down the acidity from the tomatoes.
This is a dish I recommend saving until everything else is ready to go. The asparagus gets wilty if you let it sit for two long. I love fresh, crispy, yet warm asparagus. I like to serve this with fish for a week night dinner or next to a fancy steak for a special occasion.
Asparagus with Balsamic Tomatoes
What veggies are you picking up at your farmer’s markets right now?
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