Tuesday, March 16, 2010

Bright Green Stalks

Bunches of bright green asparagus signal the start of springtime. Marry these fresh, tender stalks with a delicate blend of lemon juice, balsamic vinegar, garlic, dried basil and chopped tomatoes for a simple side that is sure to delight.

Sauteed Asparagus with Marinated Tomatoes
2 Tbsp olive oil
2 lbs asparagus, rinsed and tough ends removed

For the Marinated Tomatoes:
1 tomato, roughly chopped
juice of half a lemon (about 1/4 cup)
2 tsp balsamic vinegar
1 tsp minced garlic
1/4 tsp dried basil
salt and freshly ground pepper (to taste)


In a large skillet, heat the olive oil over medium heat. While the pan heats up, toss the chopped tomatoes with the lemon juice, balsamic vinegar, garlic and dried basil. Lightly season with salt and freshly ground pepper and set aside. Once the pan is hot, add the asparagus and season with salt and freshly ground pepper. Sauté the asparagus until tender, approximately 10-12 minutes. Just before serving, toss the marinated tomatoes with the asparagus until the tomatoes warm up, approximately 1 minute. Finish with more freshly squeezed lemon juice, if desired.

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