Spring is here and that means it’s time to get your hands on some gorgeous fresh asparagus. What are you gonna do with it? Why, you’ll make my asparagus and tomatoes with lemon dish of course!
Asparagus is one of those veggies that’s really versatile but the key to making it magic is by treating it with tender loving care.
That means not boiling or steaming it to within an inch of its life (let it keep some bite) and seasoning it ever so delicately so as to just enhance and not overpower it’s earthy flavor.
Some of my favorite ways to eat fresh asparagus is to put it in risotto or if the weather is good, to grill it on the old vegan BBQ. But if you’re an asparagus fan, you must give this asparagus and tomatoes with lemon recipe a try.
Not only would it make a colorful contribution to any spring feast, it’s also really quick and simple to put together – it could be on the table in around 20 minutes.
Asparagus is low in calories and packed with essential vitamins, minerals and antioxidants. You may not think it to look at it but it’s packed full of vitamins C, K, E and A, folate, potassium, phosphorus, and it even has
small amounts of other micronutrients, like iron, zinc and riboflavin.
It can also reportedly lower blood pressure, improve your digestive health and help you to lose weight!
You really don’t need any more reasons to get making this dish! If you want to switch it up a bit, try opting for some of the other white or purple varieties of asparagus you can find – or you could mix them all up together if you’re feeling particularly colorful!
If you make this dish remember to come back and drop a comment below to let me know what you thought of it.
Asparagus and Tomatoes with Lemon
Ingredients
- 1 bunch asparagus
- 1 pint cherry tomatoes
- 1 lemon
- 2 Tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Trim the tough ends off the asparagus bunch.
- Lightly peel the bottom 2/3 of each asparagus stalk with a vegetable peeler. Cut into approximately 1-1.5 inch pieces.
- With a knife cut an x into the end of each cherry tomato.
- Place a couple of handfuls of ice cubes into a medium-sized bowl and fill with water. Set aside.
- Bring a couple of inches of salted water to boil in a sauté pan.
- When the water comes to boil add the cherry tomatoes and cook for 30 seconds.
- Remove from the boiling water with a slotted spoon and transfer into the iced water bath. When cool, peel the skin off of each tomato and set the peeled tomatoes aside.
- Bring the water in the sauté pan back to a boil.
- When boiling add the asparagus and cover. Keep the heat on high.
- Cook for 3-6 minutes or until tender. Taste to determine doneness.
- Using the pan lid or a set of tongs, tip the pan over the sink and drain the water.
- Add the tomatoes to the pan and toss to combine. Season with kosher salt, fresh cracked black pepper, the zest and juice of 1 lemon, and a drizzle of extra virgin olive oil.
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