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
Nothing fancy, I just wanted to have a place to share some of the new and successful recipes that I'm trying out in the hopes that I may be able to provide some ideas and inspiration that my own kitchen sometimes lacks. If you do end up trying any of them I'd love it if you let me know how it went for you or if there were any changes that you made to make it even better.