The first asparagus of spring are always exciting to get on the table. In my last trip to the grocery store, I walked out with two pounds worth, and, in the end, they all went into making the same recipe (on two different nights).
This is one that will go into regular rotation here. And, over the next few weeks, I rather suspect a few more bunches of asparagus will find themselves going into this dish too.
The key here is to get some great, super sweet cherry or grape tomatoes. They'll play off the balsamic vinegar in the dish.
Also, if you can, get your hands on some sheep's milk feta. The original calls for goat's cheese, but I think the bright saltiness of a sheep's milk feta is far tastier than the earthy creaminess of soft goat's cheese. If you're in southern Ontario, I recommend getting your hands on some stuff from Ewenity. They're an awesome farm cooperative that produces all sorts of sheep's milk products.
Asparagus with Sautéed Tomatoes
(adapted from Cooking Light)
1 pound asparagus, woody ends trimmed off
1 tbsp olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons white balsamic vinegar (you can use regular balsamic if that's what you have)
¼ cup crumbled feta cheese
1/2 teaspoon black pepper
1. Cook asparagus in a pot of boiling water for about 2 minutes. You want the colour to be bright and the asparagus to be no more than tender-crisp.
2. Heat olive oil in a medium skillet. Add in tomatoes and garlic and sauté for 5 minutes. Add in balsamic vinegar and cook for an additional 3 minutes
3. Arrange asparagus on serving platter, and top with tomato mixture. Sprinkle with cheese and black pepper. Serve immediately.
It's supposed to serve 4. Phil and I may (or may not) have eaten it all.
We ate it all.