Description
A quick and flavorful side dish featuring tender asparagus and sweet cherry tomatoes tossed in a tangy balsamic glaze, topped with savory Parmesan cheese and fresh herbs. Perfect for a healthy, vibrant addition to any meal.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry or grape tomatoes, halved
Seasoning and Garnish
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons balsamic vinegar
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the vegetables. Trim the tough ends off the asparagus and cut the stalks into 2-inch pieces. Halve the cherry or grape tomatoes to ensure they cook evenly and release their juices.
- Sauté the vegetables. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces first, cooking for about 3-4 minutes until they start to turn tender but still crisp.
- Add the tomatoes and season. Add the halved tomatoes to the skillet with the asparagus. Season with salt and freshly ground black pepper to taste. Stir and cook for another 3-4 minutes until the tomatoes soften and the asparagus reaches desired tenderness.
- Deglaze with balsamic vinegar. Pour in 2 tablespoons of balsamic vinegar, stirring gently to coat the vegetables. Cook for an additional 1-2 minutes until the vinegar reduces slightly and forms a glaze.
- Finish with Parmesan and garnish. Remove the skillet from heat and sprinkle 1/4 cup of grated Parmesan cheese over the vegetables while still warm, allowing it to melt slightly. Garnish with fresh basil or parsley if desired, and serve immediately.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- Use fresh, firm asparagus for the best texture.
- The dish can be served warm or at room temperature.
- Adjust balsamic vinegar quantity according to taste preferences.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
