I love asparagus, and I have found that after grilling it all last summer when fall and winter rolled around I kissed asparagus goodbye and quit making it. Why why why? Simply silly on my part because there are plenty of other ways to cook asparagus inside. So I started roasted them.
This has been my go to way of cooking them when it's too cold for me to go outside. I'm not much of a fan of blanching vegetables unless absolutely necessary so I usually avoid that method and try and find a different way to cook them that will add and enhance the flavor of the dish. Paired with balsamic tomatoes, this is a perfect colorful dish that looks impressive but doesn't take a whole lot of work.
Balsamic Tomato and Asparagus Salad
1 bunch asparagus, ends trimmed
1 cup cherry tomatoes, cut in half
4 cloves garlic, minced
2-3 tbsp. balsamic vinegar
1 1/2 tsp. crushed red pepper flakes
1 tsp. garlic powder
Freshly ground black pepper
1. Preheat oven to 400 degrees F.
2. On a sheet tray, line out your asparagus and drizzle with olive oil and crushed red pepper flakes, garlic powder, salt and black pepper. Toss to coat.
3. Bake until tender, 15-20 minutes. When done cut in half on a bias.
4. While your asparagus is cooking, sauté your garlic and cherry tomatoes, season with salt and black pepper to taste, until garlic is aromatic, 1-2 minutes. Add in your balsamic vinegar, and reduce slightly.
5. Plate asparagus and pour balsamic tomatoes and sauce over asparagus. Sprinkle with feta cheese.
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