A Fresh New Take on Asparagus.
For those of us that have been around a while Asparagus was not always a favorite vegetable. I recall it being a soggy dull green veg that came in a can and was always presented at our house for Sunday Dinner. I suppose as veggies went in the 60’s it was expensive so it had to be held over for special meals.
Things have changed and Asparagus is no longer expensive and comes fresh from the fields so there’s no excuse not to try this fresh new version.
Not only is this a great way to prepare a summer classic but it takes no time at all.
What you’ll need:
- 1 bunch fresh Asparagus (ends removed) and cut pieces into thirds
- 12 cherry tomatoes, (we love the tri-colour type) halved (see cook’s tip)
- 1 large or two medium garlic cloves sliced
- 2-3 tablespoons Olive oil
- Salt and Pepper
To finish: Pine nuts and a squeeze of lemon juice for freshness.
Place all but the pine nuts and lemon juice into a shallow pan. Stir over medium high heat for 2-3 minutes, then reduce the heat to low for another 3-5 minutes. Take care not to allow the Asparagus to become too soft, otherwise this will be just like the stuff of childhood.
Once the Asparagus is just tender, squeeze the lemon juice over the top, remove to a serving dish and sprinkle with the pine nuts. There’s a certain something that’s hard to describe about the combination of the cherry tomatoes and the Asparagus. Perhaps its the sweetness of the tomatoes combined with the oil and lemon juice, but it’s sublime.
Cutting Cherry tomatoes en-mass
- Corral the tomatoes on a ziplock lid, cover with the second lid.
- Place your hand on top to steady the tomatoes and slice through with a large knife.
- You’ve halved a dozen of the little gems in a few seconds!
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