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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