Made this last night for a New Year's Eve dinner - super easy, very very tasty and pretty on the plate to boot! I used two bunches of asparagus, about 3/4 pint of tomatoes, oil and 1/3 cup cheese. No salt or pepper. VERY good - will make again!!! Just 5 people almost ate it all up!! Tip: When steaming the asparagus, steam slightly underdone as it will keep cooking during the few minutes that the cheese melts. Also, drain off the water real well so you don't get watery cheese.
I was looking for a quick recipe to use up a bunch of asparagus we had lying around and decided to give this a try. Instead of just olive oil, I used a garlic balsamic vinaigrette that I had already made (EV olive oil, garlic, dijon mustard, balsamic vinegar, sugar, salt, black pepper). I let the asparagus simmer for a couple minutes in the vinaigrette with the added tomatoes then grated fresh parmesan over the top before serving. We loved this! It was such a fresh & delicious side dish! Thanks for the great idea! :)
Awesome! I didn't have any tomatoes so made it without and it was still a hit. I took the advice of other reviewers and cut the steaming time in half and reduced the amount of cheese. Leftovers were excellent the next day on the salad I had for lunch.
I used this recipe as a guide, but made a number of changes, including changing the cooking method. I used 1/2 bunch of asparagus, cut into 2-3" pieces, tossed in just a little olive oil, adding salt and pepper. I increased the tomatoes using 10 grape tomatoes for basically 1/2 the recipe and also tossed them in olive oil adding salt and pepper. I roasted the asparagus at 400 degrees for about 6 minutes and then added the tomatoes and parmesan for another 2 minutes. My asparagus were pencil thin and came out perfectly and the tomatoes weren't mushie and had just begun to collapse a little. I would do it this way again. Same concept, but different method. Pretty, too!
Excellent! I steamed for only 5-7 minutes and added less olive oil.
This was a great recipe - dinner guests loved it. The tomatos added such great color to this dish. I did hit the Asparagus with some sea salt and fresh ground black pepper. Will definitely make again.
Excellent recipe! I made it for Easter and there wasn't a bite left. The only change I made was to add a splash of white balsamic vinegar with the olive oil. I will definitely be making it again.
I made this to accompany steaks last night. It was excellent. I just drizzled about 2T olive oil over the asparagus as I thought 1/4 cup was too much and used about 15 grape tomatoes since they were small. Turned out perfect.
