My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Asparagus with Tomatoes and Feta

18 comments
posted in: Annie's Original, Side Dish
08.13
2009
Annie's Original

A few months ago my friend and I took a little road trip to go to a concert.  We stayed with her aunt and uncle, and her aunt was gracious enough to cook a wonderful meal for us when we arrived.  She made a delicious salmon as the entree, but what really wowed me was the asparagus.  It was topped with a mixture of fresh tomatoes and feta, and it was unbelievably delicious.  I mean, this was back in April and I’m still thinking about it now!  So, I finally decided to try recreating it here at home and I’m happy to report that this was every bit as delicious as I remember.  Hands down, my favorite way to prepare asparagus.  Very simple but so delicious, and a great way to use up any extra feta you have in the fridge.  I don’t really know what else to say about this except that it is a spectacular side dish!

Asparagus with Tomatoes and Feta
Yield: about 3-4 servings

Ingredients

1 bunch asparagus
1 tbsp. olive oil
1 shallot, finely minced
2-3 vine ripened tomatoes, seeded and diced
3 oz. crumbled feta cheese
Salt and pepper

Directions

  • 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.

Source

Annie’s Eats original, inspired by Aunt Susan

Annie's Original
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