With spring and the arrival of good weather often comes more drinking and in turn more snacking. It’s hard to not want to grab a drink after work and have some beers and nachos when you’re at a Fenway or a bar watching a Sox game. With summer right around the corner and a trip to LA this weekend, I’m in particular health-conscious mode and am trying to increase my veggie intake.
Last night I decided to experiment with a veggie trio that I haven’t tried in the past. It was simple and quick and a good alternative to the usual cucumber and tomato salad. I really love asparagus, so I’m looking for new ways to serve it outside of just grilling it (although that is one of my favorite preparations of it!). Give it a try and let me know what you think!
What you’ll need:
- 1 head of asparagus, trimmed and cut into 1″ pieces
- A handful of cherry tomatoes, halved
- 3 cloves fresh garlic, chopped
- 1/2 vidalia onion, chopped
- 2 tbsp Balsamic vinegar
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- Salt and Pepper to taste
- Saute asparagus pieces, garlic and 1/2 of the onion portion (so this would be 1/4 of the full onion) in 1 tbsp EVOO
- Cook for approximately 5 minutes or until asparagus is bright green and slightly tender; remove and place in a bowl
- Heat remaining EVOO and balsamic, add salt and pepper and cook on med-low heat until it starts to reduce
- Toss asparagus in balsamic reduction
- After asparagus cools, add tomatoes and the remaining onions; toss
- Refrigerate for 20 minutes and serve!
Do you like asparagus? If so, please share with me some of your favorite asparagus recipes!