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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
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.
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