Recipe by sofie-a-toast
Great summer/spring recipe. Good hot, warm or cold!
Top Review by sheepdoc
There were late season asparagus on sale at the grocery store, so I decided to give this a try. The asparagus was kind of stringy. We decided we like our asparagus plain better. The tomato and dressing didn't combine well and it was kind of messy.
- 1 lb asparagus
- 2 medium ripe tomatoes
- salt and pepper
- 2 tablespoons olive oil
- 1 1⁄2 tablespoons white wine vinegar
- 1⁄2 teaspoon honey
Directions See How It's Made
- Bring one inch of water to a boil in a large pan. Generously salt water, add asparagus and cook untill tender (3 to 5 minutes). While water is coming to a boil, cut tomatoes in half, squeeze out seeds and discard. Coarsely chop tomatoes.
- In a small sauce pan, heat the olive oil, vinegar, honey and salt and pepper to taste. Add tomatoes and heat throughout so that flavors meld (10minutes).
- Drain asparagus, arrange on platter, and top with the warm tomato mixture.