Ingredients: 1 bunch asparagus, ends trimmed 1 tablespoon olive oil 1 1/2 cups halved/quartered cherry tomatoes, depending on size 1 teaspoon minced garlic 2 tablespoons balsamic vinegar 1/2 teaspoon kosher salt 1 teaspoon black pepper | Bring a pot of water to a boil, and blanch the asparagus until bright green, and just cooked, about 2 minutes. Remove from the water, drain, and put on your platter. In a saute pan over medium heat, toss the garlic and cherry tomatoes for approximately 5 minutes. Add the balsamic vinegar, salt, and pepper, and toss for 2 more minutes. Add this mixture right on top of the asparagus, and enjoy! |
This summer has been so incredibly busy with long weekend traveling, and having my short weeks spent recovering and then preparing for the next, that I had to take an unplanned hiatus for a bit! Last night, the perfect storm of having a craving for something, as well as having all of the ingredients, means I am making my comeback.
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