Sautéed Asparagus and Cherry Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Asparagus
  • 1 dry pint Cherry tomatoes
  • 2 cloves Garlic

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 2 tbsp Cream
  • 1/4 cup Parmesan

• Liquids

  • 6 cups Water

Found on thefoodcharlatan.com

Ingredients

• 6-8 cups water
• 1/2 teaspoon salt
• 1 bunch (1 pound) asparagus
• 1 dry pint cherry tomatoes
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 tablespoons cream
• 1/4 to 1/3 cup freshly grated Parmesan

Directions

• Wash the asparagus and snap off the woody ends.
• In a large pot, bring 6-8 cups of water to a boil over high heat. Add half a teaspoon of salt. When the water is boiling, add the asparagus and set a timer for one minute (dont turn down the heat). Just one minute, dont overdo it! You can do this in 2 batches if your pot is small.
• Use a slotted spoon to transfer the asparagus to a colander or bowl. Immediately run the asparagus under cold water for at least 10-15 seconds. (Or you could do an ice bath) You just need to stop the cooking process. Set aside.
• Cut half of the cherry tomatoes in half.
• In a large skillet, heat butter and olive oil over medium heat. Add the garlic when it is hot. Saute for 1 minute, then add all the cherry tomatoes, both the whole ones and the cut ones.
• Cook the tomatoes for about 6 minutes, stirring occasionally, until some of the whole ones have burst. Turn the heat up to medium high. Add the blanched asparagus and continue to cook for another 5-8 minutes, or until the asparagus is as crisp-tender as you like it. (Taste it!)
• Season with salt and pepper to taste.
• Remove from heat and add 2 tablespoons of cream and some grated parmesan. Eat hot!