Parmesan Asparagus with Blistered Tomatoes
Parmesan Asparagus with Blistered Tomatoes is an easy one-pan stovetop side dish made with tender asparagus, garlic, sweet blistered tomatoes, and freshly grated Parmesan cheese. It’s a simple, flavorful way to enjoy fresh asparagus during the spring and summer months.
Ingredients
- 1 bunch fresh asparagus trimmed
- 1 pint cherry tomatoes
- 3 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1/3 cup white wine
- 1/2 cup vegetable stock
- 1 cup freshly grated parmesan cheese
- fresh basil leaves
- salt and pepper to taste
Instructions
- Prep the asparagus by trimming off the woody ends
- In a medium saute pan over medium high heat in 2 tbsp. olive oil saute the garlic until soft and translucent. Add the tomatoes and cook until blistered, remove. In the same pan add the remaining olive oil. Then add the asparagus, white wine. and the vegetable stock , steam for 7-10 minutes or until the asparagus are cooked but still crisp tender and the liquid has been absorbed.
- Top the asparagus with the parmesan cheese. Place the tomato mixture on top of the parmesan, add more cheese on top of the tomatoes, cover and cook just until the cheese melts and the tomatoes are heated through.
- Top with fresh basil.