With spring finally upon us I could not wait to have some of my favorite spring vegetables! I love asparagus and usually roast it but I found this side dish on Pinterest and I could not resist!! This was great served next to our grilled steak!
NOTE – I had some left over and added this to an omelet the next morning! Delicious!
INGREDIENTS
6-8 cups of water
1/2 teaspoon salt
1 pound asaparagus
1 pint cherry tomatoes
1 Tablespoon butter
1 Tablespoon olive oil
2 cloves of garlic
Salt
Pepper
2 Tablespoons heavy cream
1/4 cup 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 and add 1/2 teaspoon of salt. Add the asparagus and boil for ONE MINUTE. Remove from heat, drain and run under cold water or put the asparagus in an ice bath to stop the cooking. Once cool, put the asparagus on a paper towel lined plate to dry. Cut the cherry tomatoes in half. In a large skillet heat the butter and olive oil over medium heat. Add the garlic and saute for 1-2 minutes. Add the sliced tomatoes and cook for about six minutes, stirring now and then. Turn the heat up to medium high and add the asaparagus and continue to cook for another 5-7 minutes or until asaparagus is tender. Season with salt and pepper. Add the cream and the Parmesan cheese and stir well letting the cheese melt in. Remove from heat and serve warm.
Enjoy!
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