Sautéed Asparagus and Cherry Tomatoes

Simple sautéed asparagus pairs well with bright cherry tomatoes. A splash of cream and Parmesan rounds everything out. A perfect side dish for a holiday meal.

Sautéed Asparagus and Cherry Tomatoes
Here’s why I love social media: a few days ago my sister-in-law Sandi went on our local mom’s Facebook group and asked if anybody knew of any poppy fields that were blooming. Like, what kind of obscure request is that, right?
Sautéed Asparagus and Cherry Tomatoes
Sautéed Asparagus and Cherry Tomatoes
Boom. 10 minutes later, a random lady had provided the name of a park on the river, with specific instructions on how to hike to the illustrious Field of Poppies. So off we went, cameras in hand.
Sautéed Asparagus and Cherry Tomatoes
I took a bazillion pictures of flowers and got one semi-decent shot (if you are a Real Photographer, stop snickering, it makes you sounds like a horse anyway):
Sautéed Asparagus and Cherry Tomatoes
Aaaaaaand here’s what Sandi got:
Sautéed Asparagus and Cherry TomatoesPhoto credit: Flip Flip Photography

I’m not really sure how she succeeded in making my baby look like the Jolliest Christmas Elf That Ever Was, but she totally did. I can just see him with a tiny little hammer tinkering away at an Etch-a-Sketch, pointy ears a-twitching.

Sautéed Asparagus and Cherry Tomatoes
Truman was the easy one. Charlotte, on the other hand, totally freezes up when more than one person is paying attention to her. We ask her to smile, we get a grimace with upturned lips. We tickle her, she squirms mercilessly. We offer Fruit Loop bribes and get a meltdown when she can’t hold the baggie. Somehow, SOMEHOW, Sandi managed to make her look adorable and smiley.
Sautéed Asparagus and Cherry Tomatoes

As if to rub it in our face, Charlotte the Stoic was laughing and singing the whole car ride home. She giggled like a maniac about how half of her booty is purple and the other half is green and poopy poopy poopy. How did I not think of resorting to potty humor when it mattered most??

If you want to see the rest of the shoot, here it is. Thanks Sandi for photoshopping in both mine and Eric’s heads on the family shot so that we didn’t look like huge-mouthed Muppet characters (we were trying to make our kids smile for the camera.) Your talent is dumbfounding.

Sautéed Asparagus and Cherry Tomatoes

So who’s ready for some Starburst Jelly Beans and giant Reeses Eggs? Oh wait, I mean healthy asparagus and spring ham. Whichever way you swing, Easter is coming up and I am SO excited! Easter has the best candy. I mean, the best vegetables. Whatever.

This asparagus is sautéed up with some cherry tomatoes and finished off with a splash of cream and a smattering of fresh Parm for good measure. I mean, you can’t really go wrong with this combo. I blanched the asparagus first to keep it pretty, but you can skip that step and just sauté it if you want. This would be a perfectly easy side to add to your Easter menu! And don’t forget these Gruyere-Crisped Potatoes Au Gratin. That would be tragic. Happy spring everybody!!

P.S. Guess what! I’m doing my first guest post on Friday. My friend Claire over at Lemon Jelly Cake just had her baby boy and I’m filling in for her! Stay tuned!

Do you guys give up? Or are you thirsty for more?
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Sautéed Asparagus and Cherry Tomatoes

Yield: Makes 4-6 side servings


  • 6-8 cups water
  • 1/2 teaspoon salt
  • 1 bunch (1 pound) asparagus
  • 1 dry pint cherry tomatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 tablespoons cream
  • 1/4 to 1/3 cup freshly grated Parmesan


  1. Wash the asparagus and snap off the woody ends.
  2. In a large pot, bring 6-8 cups of water to a boil over high heat. Add half a teaspoon of salt. When the water is boiling, add the asparagus and set a timer for one minute (don't turn down the heat). Just one minute, don't overdo it! You can do this in 2 batches if your pot is small.
  3. Use a slotted spoon to transfer the asparagus to a colander or bowl. Immediately run the asparagus under cold water for at least 10-15 seconds. (Or you could do an ice bath) You just need to stop the cooking process. Set aside.
  4. Cut half of the cherry tomatoes in half.
  5. In a large skillet, heat butter and olive oil over medium heat. Add the garlic when it is hot. Saute for 1 minute, then add all the cherry tomatoes, both the whole ones and the cut ones.
  6. Cook the tomatoes for about 6 minutes, stirring occasionally, until some of the whole ones have burst. Turn the heat up to medium high. Add the blanched asparagus and continue to cook for another 5-8 minutes, or until the asparagus is as crisp-tender as you like it. (Taste it!)
  7. Season with salt and pepper to taste.
  8. Remove from heat and add 2 tablespoons of cream and some grated parmesan. Eat hot!

Source: The Food Charlatan

Some other asparagus recipes to get you in the mood for spring!

Prosciutto-Wrapped Chicken with Asparagus

Prosciutto-Wrapped Chicken with Asparagus

Balsamic-Browned Butter Asparagus

Balsamic-Browned Butter Asparagus

Asparagus, Bacon, & Feta Pizza

Asparagus, Bacon, & Feta Pizza





  1. says

    Love asparagus in any form…. loving the idea of it sauteed with tomatoes even more. Can’t wait for it to come in season here. I can’t believe you actually have blooming poppy fields right now. I think we were suppose to get “a little” more snow last night. I let the dog out but purposely didn’t look… because not knowing for an extra hour is so worth it.
    Laura @ Lauras Baking Talent recently posted…Shamrock ShakesMy Profile

  2. Sarah says

    This is definitely going on my Easter menu. Vegetables + delicious splash of fat = the best-kept secret of the universe.
    And you know what would be beyond perfect? An Easter egg hunt in that field of poppies. That’s the stuff dreams are made of.

  3. says

    Karen! I went over to your SIL page and those photo’s are GORGEOUS! What a beautiful family. And Truman? I can’t even. Perfect California setting.

    I love the idea of these asparagus and cherry tomatoes. The colors just scream summer! Pretty pictures, as always. And hush, you are totally a professional photographer!
    Natalie @ Tastes Lovely recently posted…Healthy Asian Turkey Lettuce WrapsMy Profile

    • says

      Thanks Natalie! Sandi is soooo talented. if I could make asparagus look as ethereal as my son in these pictures, my life would be complete. Actually wait do I really want ethereal asparagus?? :)

    • says

      Thanks Shikha! I’m so ready for spring too! That’s funny that you mention the brown butter, I have a batch of brown butter blondies on my stove right now. Actually I hid them in the closet so they would be out of sight. Not joking. What can I say, I experimented with Nutella this time and it went well… :)

  4. says

    1. Just brought home my first bag of Starburst Jelly Beans this afternoon.
    2. Truman did steal the show with his rosy cheeks and red suspenders, but all the pictures are so sweet!
    3. Loving the bright, bold colors of the asparagus and cherry tomatoes. Sometimes a simple recipe is just what you need to let the veggies of the season do the talking!
    Julie @ Lovely Little Kitchen recently posted…Cheesecake Swirled Fudge BrowniesMy Profile

    • says

      Have you eaten the whole bag yet Julie?? I’m obsessed with Starburst jelly beans, I don’t even know why they bother making any other kind, I swear.

      And I totally agree, it’s time for the veggies to do the talking!!

  5. says

    Good afternoon! I’m a bit late on this post but since it is no longer asparagus season I was wondering if it would be equally as yum if I sub green beans? Any alterations? Thanks much! Love and Blessings!
    Kika recently posted…LIKESMy Profile


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