Green asparagus and cherry vine tomatoes make a perfect quick combination for busy weekdays and also a light side dish for an elaborate dinner. In your stainless steel pan the asparagus gets a crisp bite while the tomatoes caramelise just enough to bring out their rich sweet flavour. A few minutes on the heat and you have something wonderfully simple that always works.
Ingredients for green asparagus with cherry vine tomatoes
500 g green asparagus | 250 g cherry vine tomatoes | 2 tbsp olive oil | 1 clove garlic finely chopped | Salt and pepper | Juice of half a lemon | Fresh basil
Trim the woody ends off the asparagus. Halve the cherry vine tomatoes or leave them whole if you prefer a firmer texture. Pat everything dry so the vegetables can brown nicely.
Place your stainless steel frying pan over medium heat and let the olive oil get hot. Add the garlic and fry briefly until fragrant, without letting it colour.
Add the asparagus to the pan and cook for 4 to 5 minutes, tossing occasionally. They may brown lightly which adds extra flavour. Season with salt and pepper.
Add the cherry vine tomatoes. Cook for another 2 to 3 minutes until the tomatoes soften and release their juices. Toss the pan occasionally so everything cooks evenly.
Squeeze a little lemon juice over the dish and garnish with fresh basil. Serve immediately so everything stays warm and juicy.
