Ingredients
- 1 lb asparagus, woody ends trimmed
- 1 pint cherry tomatoes
- 3 Tbsp minced shallot, red onion, or scallion
- ½ cup soft herbs (such as dill, parsley, or tarragon), torn
- 1½ Tbsp fresh lemon juice (or cider vinegar)
- ¼ tsp freshly ground black pepper
- Large pinch kosher salt, plus more to taste
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- ¾ cup coarsely grated Parmesan cheese, plus more for serving
Instructions
- Steam the Asparagus: Fill a large skillet with 1 inch of water. Set a steamer basket over the skillet, cover, and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain and set aside.
- Blister the Tomatoes: In a separate skillet over medium-high heat, warm a drizzle of olive oil. Add cherry tomatoes and cook undisturbed until the skins blister and soften, about 4–5 minutes. Season lightly with salt and set aside.
- Make the Dressing: In a small bowl, combine minced shallot, lemon juice, black pepper, and a pinch of salt. Let sit for 2 minutes, then whisk in the olive oil.
- Assemble & Serve: Arrange asparagus and blistered tomatoes on a serving platter. Drizzle with the shallot vinaigrette. Scatter torn herbs and grated Parmesan generously over the top. Finish with a final drizzle of olive oil and extra Parmesan, if desired. Adjust salt to taste.
