Ingredients for Asparagus With Warm Tomato Vinagrette
- 1 pound fresh asparagus
- 1 pint cherry or grape tomatoes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- White Wine Vinegar
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
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How to Make Asparagus With Warm Tomato Vinagrette
- Bring 1 inch of water to a boil in a large saucepan. Generously salt the water.
- Add the trimmed asparagus to the boiling water and cook until tender-crisp, about 3-5 minutes.
- While the asparagus cooks, halve the cherry or grape tomatoes and gently squeeze out the seeds (optional).
- Coarsely chop the tomatoes.
- In a small saucepan, heat the olive oil over medium heat. Add the chopped tomatoes, balsamic vinegar, and honey.
- Season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened and the flavors have melded.
- Drain the asparagus and arrange it on a serving platter.
- Spoon the warm tomato vinaigrette over the asparagus and serve immediately or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
6g
Carbs
3g
