A fresh, no-fuss spring side that lets seasonal ingredients shine—tender asparagus, sweet blistered tomatoes, and a generous shower of Parmesan.
Serves: 4
Time: ~20 minutes
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
Preparation
1. 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.
2. 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.
3. 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.
4. 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.
Serving Tip:
Delicious warm or at room temperature—perfect for brunch, lunch, or alongside grilled meats.
