Thursday, May 16, 2013

Asparagus in Sherry Vinegar and Butter

A good side dish can really round out a great meal.  This quick and easy asparagus recipe adds a little acidity with sherry vinegar mixed with butter and garlic.  Cherry tomatoes roasted whole on the pan works well with it, but is optional.

Servings: 4
Prep Time: 5 minutes
Cooking Time: 15 minutes


3 Tablespoons Butter
2 Garlic Cloves chopped
12 Cherry or Grape Tomatoes (kept whole)
1 Asparagus Bunch trimmed
2 Teaspoons Sherry Vinegar
Salt and freshly ground Pepper

In a large skillet melt the butter over medium heat.  Add the garlic and tomatoes and stir fry until the garlic is soft (about 1 minute).  Add the asparagus to the pan and drizzle the sherry vinegar over the vegetables.  Stir the ingredients until the asparagus is coated with the butter.  Cover and cook at medium heat for about 5-7 minutes looking for the asparagus to turn dark green but to also maintain some crisp to its bite.  Serve warm as a side to your main dish.

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