Keeping cooking simple is ideal for any night of the week. Easy recipes full of flavors and less time in the kitchen are just what I look forward to on a busy school night, actually every night of the week.
This asparagus recipe is no exception. Ready in less than 10 minutes it makes the perfect side dish to any fish, chicken, pork or beef. As you may notice there is no salt in this recipe as the natural taste of the asparagus once seared on a hot skillet gives out a crunchy almost salty flavor to the stalks. I can guarantee this recipe will become fast your favorite.
At the market, I found 1/2 inch thick boneless pork chops and they were perfect together. Scroll through the photo gallery, top banner top right corner small white tab, to see our full dinner plate. I simmered the pork chops with 1/4 of a cup of cream of sherry and reduced the sauce. The combination was perfect. The recipe will have the instructions if you want to prepare it as we did.
Asparagus With Balsamic Vinaigrette
Ingredients
- .50 pound asparagus 1/2 pound asparagus
- 1 tomato 1 large tomato, diced and seeds removed
- 2 tablespoons olive oil 2 tablespoons olive oiul
- 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
- .50 teaspoon ground pepper 1/2 teaspoon fresh ground pepper
- 1 tablespoon basil leaves 1 tablespoon fresh small basil leaves
Optional To Serve Alongside
- 12 pork chops 12 1/2" inch thick boneless pork chops
- .25 cup cream of sherry 1/4 cup of cream of sherry
- 1 tablespoon unsalted butter 1 tablespoon unsalted butter
- salt and pepper 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
- Cuisine: French
- Occasion: Easter, Fourth of July
- Season: Spring, Summer
- Type: Under 45 minutes
Did you make this?
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