Ready in 10 minutes, this recipe is rich in flavor and taste, and the perfect side dish for all your meats, fish, and poultry.
Keeping cooking simple is ideal for any night of the week. Easy recipes full of flavors and less time in the kitchen are what I look forward to on a busy night and every night of the week.
This asparagus recipe is no exception.
Crispy asparagus with the perfectly balanced balsamic vinaigrette and fresh chopped tomatoes. Freshness with every bite.
I use no salt with this recipe. Once you sear the asparagus, it tends to make its natural juice, giving it great seasoning.
I can guarantee this recipe will become your favorite.
In this Article
- Why you will love this recipe
- How to select your asparagus
- Here are a few helpful tips for the ingredients needed
- Equipment Needed
- Cooking tips and step-by-step instructions on how to prepare your stovetop asparagus
- This delicious side dish goes well with:
- Substitutions and Variations
- Storage
- Frequently Asked Questions
- If you have enjoyed this recipe, you may want to try my other recipes:
- Asparagus With Balsamic Vinaigrette
Why you will love this recipe
Super fast – in a matter of minutes, you have a great side on your table
Incredibly delicious and healthy – There is nothing like biting into the crunchiness once seared.
The perfect side – to all your seafood, meats, and poultry recipes.
Economical dish – Asparagus is easily accessible and pretty economical.
How to select your asparagus
When purchasing your asparagus, You must look for color and appearance.
Color:
Your asparagus should be of a beautiful, rich green color. Green at the top and slightly fading to white at the bottom of the stalk. A dull green means that they are past the prime stage of freshness.
Appearance:
Avoid stalks that are limp or wilted and the tips opening up. The tips should be close and compacted, with no signs of spreading or softness.
Here are a few helpful tips for the ingredients needed
This recipe is straightforward and only requires a few ingredients:
Asparagus – select a bunch that is all the same size to allow them to cook evenly. I always trim the end part of them.
Balsamic vinegar – the star of this dish. Select a good quality that will not ruin the bank.
Large tomato – chopped and seeds removed makes the perfect vegetable to balance off the asparagus. Perfect with the balsamic vinegar.
Extra virgin Olive oil – for the tomato to create the dressing
Pepper – your seasoning
Small basil leaves – the perfect flavor touch that brings this dish together.
Equipment Needed
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Large skillet – to saute your asparagus
Chef’s knife – to chop the tomato
Small bowl – to prepare the tomato balsamic vinaigrette
Cooking tongs – easier to turn the asparagus in the skillet.
Cooking tips and step-by-step instructions on how to prepare your stovetop asparagus
Have all your ingredients ready, as this recipe will be prepared quickly. Your asparagus will take no time to cook, and you want to have all your ingredients ready to go once you start.
Rinse the asparagus and cut off the bottom end, 1/4 of an inch.
Start with the vinaigrette;
- Cut the tomato, remove all the internal seeds, and dice it into small cubes.
- Add your diced tomatoes to a small bowl and mix in the olive oil and the balsamic vinaigrette. Add pepper to season. Set aside until ready to use.
Now, prepare the asparagus.
- Warm the olive oil in a large skillet over high heat and add the asparagus.
- The asparagus will sizzle once it hits the skillet. Using your tongs, turn them around so they can cook evenly.
- Once slightly tender, they should lightly snap when you break, and then they are done.
- Arrange the pan-seared asparagus on a plate and arrange the asparagus over them.
- Sprinkle with small basil leaves over it.
This delicious side dish goes well with:
Saffron Lemon Chicken with Persian Saffron Rice
Substitutions and Variations
I have made this quick and easy recipe using regular red wine vinegar instead of balsamic vinegar. Use a lot less as the acidity content is quite high on regular vinegar.
If you add too much regular vinegar, add a 1/4 teaspoon or less of sugar that you will dissolve with the vinegar.
Add some chopped pistachios over it instead of the basil.
Finely chopped oregano can substitute the basil.
Instead of the asparagus, you may want to try:
- This homemade balsamic vinaigrette with tomatoes will marry well with green beans that you will blanch beforehand and then sear as you would the asparagus.
- Sliced and roasted zucchini is a great change-up too.
- Roasted carrots bring a balance between sweet and sour, quite tasty.
Storage
If you are lucky to have any leftovers, you can store the asparagus in a glass airtight container in the refrigerator for up to three days.
I will omit the tomatoes as they tend to become soft, go bad faster, and turn too acidic.
I do not recommend freezing them as they will lose their crispiness and be soggy.
Frequently Asked Questions
How long does asparagus last?
Keep them nicely tight with a rubber band; they will last about three to five days in your refrigerator.
What is the healthiest way to eat asparagus?
To maximize the amount of nutrient and vitamin C that asparagus offer, it is recommended to incorporate both cooked and raw asparagus into your diet.
What is the best way to cook asparagus?
The best way to cook it is quick flash cooking in a hot skillet with olive oil, as we do here, to maintain all their nutrients. I do not season them with salt until the last minute as when seared; the asparagus tends to let out their natural juices that turn into a fantastic seasoning once in contact with the pan.
If you have enjoyed this recipe, you may want to try my other recipes:
Asparagus Soup with Caramelized Leeks
Asparagus Stir-Fry and Ginger Mushrooms
Broiled Beef Tenderloin with Asparagus and Roasted Red Onions
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Asparagus With Balsamic Vinaigrette
Ingredients
- ½ pound asparagus
- 1 large tomato, diced and seeds removed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon fresh ground pepper
- 1 tablespoon fresh small basil leaves
Optional To Serve Alongside
- 12 pork chops, 1/2" inch thick boneless
- ¼ cup cream of sherry
- 1 tablespoon unsalted butter
- salt and pepper
Instructions
- Place a large skillet over high heat. Add a small drop of oil to the skillet and sauté the asparagus until slightly tender, 5 minutes.
- In a small bowl toss the diced tomatoes, olive oil, balsamic vinegar, and pepper.
- Serve the asparagus with the tomato balsamic sauce over them and sprinkle the basil leaves over it.
Optional To Serve Alongside
- Season the pork chops with salt and pepper. In a large skillet add a shadow of olive oil and butter. When hot but not smoking, add the pork chops and sear quickly. Lower the heat, add the cream of sherry. Scrape the skillet and raise the heat to medium-high. Remove the chops when cooked thru and continue reducing the sauce. Spoon over the chops
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: French
- Occasion: Easter, Fourth of July, Christmas, New Year
- Season: Spring, Summer, Fall, Winter
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
We prepared ours with small pork chops as per the below photo. Enjoy!
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The recipe was originally published on January 14, 2020.
