Asparagus Saute
I just adore brightly colored fruits and vegetables. Such adoration inspired this side dish. Big D cooked an absolutely lovely lamb roast for dinner. I can’t get him to guest post his cooking, so you will have to check out his other types of most awesome writing here. The roast sat and simmered all day, so when I walked through the door I was surrounded by lemony, oregano-y, minty bliss. To balance the strong, Greek flavors of the roast I came up with this bright, sharp side dish. We found a huge collection of asparagus at the store – it was a nice medium size with moist tips that begged to be prepared and enjoyed. We also had a collection of small tomatoes – some red, some orange, some green and some purple. I cut up a few and threw them in. They wilted and balanced the enjoyable bitterness of the asparagus. The meal tasted wonderful on a chilly, wet Juneau evening. We have many more such evenings to come, and I will definitely be making this quick side dish again. It is too early in the season, but I will say it anyway – what a colorful combination of green and red! Looking forward to the fun of the upcoming holiday season!
Asparagus Saute
2 Tbsp extra virgin olive oil
2 bunches asparagus
2 cups small tomatoes
1 tsp garlic powder
Salt and pepper to taste
Arrange the asparagus so the thick ends are lined up together. Slice off the last one to two inches of the the thick ends of the asparagus and discard. Cut the remaining asparagus stalks into bite-sized pieces, about one inch each. Slice tomatoes in half or thirds, making sure they are bite-sized. Heat oil in a large saute pan over medium high heat. Add asparagus and stir until slightly softened, about five minutes. Add tomatoes and stir for one more minute. Sprinkle with garlic, salt and pepper to taste. Stir so as to spread out the spices. Turn down heat, cover and simmer, cooking for about five more minutes, until the asparagus is softened as desired. Turn off heat and leave covered until time to serve. Serve immediately.