This is so simple, I hesitate to call it a recipe!
I like to keep things fresh. Not fresh like crispy veggies, but fresh as in not cooking the same things over and over again. This is an unexpected side dish that is super simple, not starchy, adds color to any plate, healthy, and goes with anything (unless your main dish involves asparagus and grape tomatoes).
Let’s get started. Halve some ripe grape tomatoes, snap off the hard ends of some medium to small diameter asparagus, then toss both in a little EVOO. Place the brilliant red and green mixture in a large skillet over medium heat.
Put a couple of tablespoons of salted butter in a cup. Take a clove or two of garlic and run it through your garlic press on top of the butter. You do have a garlic press, don’t you? Zap the butter-garlic mixture in the microwave until the butter is melted and the garlic is warmed.
Saute the asparagus and tomatoes, stirring occasionally, until the tomatoes become blistered and the asparagus is done. How do you know when the asparagus is done? … when no one is looking, take a bite out of the end of one of your stalks (you can put that one on your plate).
When ready, transfer to your plates, spoon a little of the butter-garlic sauce over the veggies and top with a little fresh grated Parmesan.
Yes, it’s that simple!