Tuesday, August 18, 2009

Asparagus with Tomatoes and Feta

I love, love, love asparagus. It and squash are probably my two favorite vegetables. So this recipe caught my fancy by taking that favorite of mine and making me think outside the box on how it can be served. This was a perfect side dish for a summer dinner; so fresh and yummy. For the asparagus fiends that we are, one bunch of asparagus only serves two, so I would recommend 2 bunches for more servings and just doubling the recipe.

Asparagus with Tomatoes and FetaAsparagus with Tomatoes and Feta

1 tbsp olive oil

1 shallot, finely minced

2 vine ripened tomatoes, seeded and diced

1-2 oz crumbled feta cheese

salt and pepper

In a large skillet, lay the asparagus in a single layer (or as close to a single layer as you can get). Add water just until the asparagus is covered. Heat over medium-high heat until the water boils. Reduce the heat and let simmer until the asparagus is tender. Meanwhile, heat the olive oil in a medium skillet or saucepan over medium-high heat. Sauté the shallot until tender, 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly. Once the asparagus is tender, remove from the heat and drain. Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste. Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately

No comments: