Sauteed Asparagus and Cherry Tomatoes

By Tracy

4 Person

40 Minutes

0 Calories

This simply sauteed asparagus is paired beautifully with bright cherry tomatoes. A splash of cream and Parmesan rounds everything out. This asparagus is paired up with some cherry tomatoes and finished off with a splash of cream and a smattering of fresh Parmesan for good measure. If you don’t know how to saute asparagus, it’s easy! It’s great year-round as a summer side dish or a perfect compliment for a holiday meal.

Ingredients

6 cups water
pepper
1/2 tsp. salt
1/4 cup freshly grated Parmesan
2 tbsp. cream
2 cloves garlic, minced
1 tbsp. olive oil
1 tbsp. butter
1 pint cherry tomatoes
1 bunch asparagus

Method

01

Wash the asparagus and snap off the woody ends.
02

In a large pot, bring 6-8 cups of water to a boil over high heat. Add half a teaspoon of salt. When the water is boiling, add the asparagus and set a timer for one minute (don't turn down the heat). Just one minute, don't overdo it!
03

Use a slotted spoon to transfer the asparagus to a colander or bowl. Immediately run the asparagus under cold water for at least 10-15 seconds. (Or you could do an ice bath) You just need to stop the cooking process. Set aside.
04

Cut half of the cherry tomatoes in half.
05

In a large skillet, heat butter and olive oil over medium heat. Add the garlic when it is hot. Saute for 1 minute, then add all the cherry tomatoes, both the whole ones and the cut ones.
06

Cook the tomatoes for about 6 minutes, stirring occasionally, until some of the whole ones have burst. Turn the heat up to medium-high. Add the blanched asparagus and continue to cook for another 5-8 minutes, or until the asparagus is as crisp-tender as you like it.
07

Season with salt and pepper to taste. Remove from heat and add 2 tablespoons of cream and some grated parmesan. Eat hot!

Related Tags

Sauteed Asparagus and Cherry Tomatoes

4.1

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

6 cups water

pepper

1/2 tsp. salt

1/4 cup freshly grated Parmesan

2 tbsp. cream

2 cloves garlic, minced

1 tbsp. olive oil

1 tbsp. butter

1 pint cherry tomatoes

1 bunch asparagus

03 Method

Step 1

Wash the asparagus and snap off the woody ends.

Step 2

In a large pot, bring 6-8 cups of water to a boil over high heat. Add half a teaspoon of salt. When the water is boiling, add the asparagus and set a timer for one minute (don't turn down the heat). Just one minute, don't overdo it!

Step 3

Use a slotted spoon to transfer the asparagus to a colander or bowl. Immediately run the asparagus under cold water for at least 10-15 seconds. (Or you could do an ice bath) You just need to stop the cooking process. Set aside.

Step 4

Cut half of the cherry tomatoes in half.

Step 5

In a large skillet, heat butter and olive oil over medium heat. Add the garlic when it is hot. Saute for 1 minute, then add all the cherry tomatoes, both the whole ones and the cut ones.

Step 6

Cook the tomatoes for about 6 minutes, stirring occasionally, until some of the whole ones have burst. Turn the heat up to medium-high. Add the blanched asparagus and continue to cook for another 5-8 minutes, or until the asparagus is as crisp-tender as you like it.

Step 7

Season with salt and pepper to taste. Remove from heat and add 2 tablespoons of cream and some grated parmesan. Eat hot!

04 Author