This recipe for asparagus and cherry tomatoes with red wine vinegar makes a great appetizer or main dish served with fresh crusty sourdough bread.
The weekend is just around the corner, although the weather is unpredictable, I am sure I will make the best out of it. Our days in Kansas City are literally counted, we are moving in less than a month, leaving Missouri and going to Illinois. After living here for almost two and a half years I suddenly realized my time is running up and I still have a long bucket list with places to eat and things to do.
Kansas City is the world’s BBQ capital and the tasty food is available everywhere. I am pretty spoiled with eating burned ends, baked beans, and smoked ribs whenever I like. Someone told me there are over 100 BBQ places in the greater Kansas City area, it this true? I can’t believe that I am going to miss the other 50…
asparagus and cherry tomatoes with red wine vinegar
Our move to Illinois is the reason why things are quite busy at home. Shortcuts in my kitchen are occasionally welcome and fast cooking veggies are a good choice. I always try to buy vegetables and fruits which are in season right now because they are usually at their best price and quality, that is why I made asparagus. The cherry tomatoes had been lying around in my kitchen overripe and soft. The leftover roasted cherry tomatoes had been absolutely great with some lettuce and on a sandwich or make this tomato garlic butter.
- For the roasted tomatoes:
- 1 cup and some more cherry tomatoes
- 1 teaspoon red wine vinegar
- 1 tablespoon olive oil plus more for greasing
- 1 spring fresh thyme
- salt and fresh ground black pepper
- For the asparagus:
- about 1 pound fresh green asparagus
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- For the roasted tomatoes: Preheat the oven to 120 C / 245 F. Grease an ovenproof dish with olive oil. Cut the cherry tomatoes in half and put in one layer, cut side up into the dish. Mix together the vinegar, oil, salt, and pepper and pour over the tomatoes make sure they are all covered nicely. Sprinkle with thyme and bake for at least 45 minutes. Eat hot or cold.
- For the pan roasted asparagus:
- Rinse the asparagus and snap off the tough, woody ends.
- Preheat the oil in a wide enough nonstick skillet and fry the asparagus until slightly brown. You want them slightly crunchy and definitely not mushy.
- Add the red wine vinegar and the sugar and make sure the asparagus is well covered, works great if you shake the skillet with one hand and prevent the asparagus from going overboard with tongs in the other hand. The asparagus is done as soon as most of the vinegar is evaporated.