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Marinated Asparagus Tomatoes and Shallots

Make ahead for an impressive side dish for any meal, from Sandra Lee.

Yield: Serves 6


  • 1 pound asparagus, trimmed
  • 3⁄4 pound gourmet blend cherry tomatoes, cut in half
  • 1⁄4 cup sliced shallots
  • 1⁄3 cup white wine vinegar
  • 2 tablespoons honey
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 2 tablespoons olive oil


  1. In a medium saucepan, cook asparagus in boiling water for 1 minute. Drain; rinse under cold, running water, and drain well. In a shallow dish, combine asparagus, tomatoes, and shallots.

  2. In a small bowl, whisk together vinegar, honey, salt, and pepper. Gradually whisk in oil; pour over asparagus mixture, and toss to coat. Cover and chill at least 1 hour or up to 2 hours.

Note: If using thick asparagus spears, cut them in half lengthwise before cooking.

Reprinted with permission from Hoffman Media and Sandra Lee Semi-Homemade magazine

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