This recipe is Copyright of ChefDeHome.com

Warm Salad or a quick Side Dish

Asparagus with Garlic and Cherry Tomatoes

I love Asparagus, delicious and healthy and there are many ways to cook it. You can grill it, saute, steam or blanch, it always tastes excellent. So add a dose of health to your daily diet with my Asparagus and Cherry tomato hash.

This quick Asparagus recipe can be an excellent side dish which will go perfect with grilled meats or fried rice. But I in fact love to enjoy it as warm lunch salad.

Note: Always buy firm bunch of asparagus. Grocery stores usually submerge it in water to keep the stems fresh longer.

Pairing Ideas:

Craving for more? Sign up for the Chef De Home Newsletter for a plateful of contents delivered to your inbox! And connect with me on Facebook, Google, Twitter and Pinterest for all of the latest updates.

Asparagus with Garlic and Cherry Tomatoes

Asparagus with Garlic and Cherry Tomatoes
Total Time Prep Time Cook Time Difficulty Easy Yields 2 Servings Serves 2

Ingredients

Directions

  • Step for Recipe - Asparagus with Garlic and Cherry Tomatoes
    1. Discard 2 inch of stems from bottom half of asparagus, dice the rest into 1 inch pieces. Also slice the cherry tomato in halves.
  • 2. Heat oil in a pan, add garlic and let saute for 1 minute. Now add oregano, asparagus and saute for 5 minutes. Add tomatoes, salt and pepper and let it cook for another 4-5 minutes or till asparagus are tender and tomatoes have mellowed a bit. Mix in lemon juice and remove from heat. Garnish with cilantro leaves, serve warm or at room temperature.
Savita's Notes:
To keep Asparagus fresh longer in refrigerator, submerge stems in 1/2 inch water. Just cut 1/2 inch hard stems from bottom and then let the asparagus bunch stand in water. Change water everyday until you decide to use it.

© Chef De Home. All contents and images are copyright protected. Please do not use content/images without prior permission. If you want to use recipe instructions, re-write the recipe in your own words, and link back to this post with credit to ChefDeHome for the Recipe Origin.

Comment

Please enter your comments/suggestions below.
Required fields are marked - *.
Rate this recipe:
Send me future posts.
ChefDeHome Comment Avatar