Stuff and Nonsense: Asparagus & Tomatoes; Or, What Needs Eating Up?


7.25.2016

Asparagus & Tomatoes; Or, What Needs Eating Up?

Had a package of campari tomatoes lurking in the vegetable drawer since before my surgery (I don't usually refrigerate tomatoes, but there wasn't time to use them up, so I stuffed them in the fridge to help them "last") and they've gone a bit wrinkly and soft.

My nurse friend Kelly, who stayed with me my first night home, had done a grocery run and, among other things, bought us a bunch of asparagus. Obviously, I wasn't up to cooking at the time and The Husband doesn't really care for asparagus enough to try cooking it ... so it's been hanging out with the tomatoes.

Usually, in a case like this where there are vegetables that need using up, I'd simply toss them with olive oil, garlic, and herbs and roast them until delicious. But. Hot oven + still not very bendy body + wound vac sounded like a risky combination and I decided to use the cooktop, instead.


Sautéed Asparagus & Tomatoes

Serves: 2, generously

Ingredients

  • 1 Tbsp olive oil
  • 3 oz coarsely chopped red onion
  • ½ lb fresh asparagus, trimmed & cut into 1-inch pieces
  • 6 campari tomatoes, seeded and coarsely chopped
  • Splash of balsamic vinegar
  • Salt and freshly cracked pepper, as desired

Instructions

  1. Heat the oil in a skillet over medium heat.
  2. Add the onions and asparagus and cook for 5 minutes or until the onion is translucent and very fragrant.
  3. Add the tomatoes and cook for 3 more minutes or until the tomatoes have gone soft.
  4. Splash with balsamic vinegar and toss. Season with salt and pepper to taste.

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