I love Asparagus! I definitely think I eat with my eyes before my taste buds! I love the green color in-season asparagus brings in the spring! Add some ripe tomatoes and you have a dish that is pleasing to all of the senses! Today, I made Asparagus with a tomato vinaigrette. I love this recipe because it is light and flavorful! I have some other favorites as well that I can’t wait to share!
I like to wash and trim my asparagus while it is still in the rubber bands from the store. I remove one stalk of asparagus and bend until it breaks, then trim the bunch to the same length to remove the woody ends.
Tonight, I decided to simmer my asparagus in lemon water to intensify the flavor. Squeeze juice from one lemon into saute pan. cook asparagus spears in about 1-2″ of liquid.
Simmer for about 5 minutes until slightly tender. I like a little bite to my asparagus.
To make my tomato vinaigrette, I simmered two Roma tomatoes with 3 tablespoons olive oil, 2 teaspoons white wine vinegar, and 2 teaspoons honey. Warm ingredients in a small sauce pan. Season to taste with salt and pepper.
Once asparagus is cooked to your liking and tomato vinaigrette is warmed through, place on a serving dish! Nice, fresh, springy side dish!! Enjoy!
What are my other favorite ways to enjoy asparagus? Lemon Asparagus is my all time favorite. This takes asparagus from green veggie to decadent side dish. I start by making some lemon butter. Whip a stick of softened butter in a mixer. Add the zest from an entire lemon. Mix until combined. Place lemon butter in fridge until firm. After the asparagus is simmered in lemon water, place on serving platter. Place two to three pats of the lemon butter on the warm asparagus. So much flavor and love the lemony, buttery sauce it makes all by itself! A-mazing!
( I’ll share my recipe for these yummy garlic cheddar biscuits soon)
If you have asparagus doubters dining at your dinner table. Take Mr. Asparagus and roast him! Prep your asparagus as usual and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 350 degrees for 10-12 minutes until tops are nice and toasty. If that still doesn’t convince them, a little hollidaise wouldn’t hurt!