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Sautéed Asparagus and Cherry Tomatoes

Serves Makes 4-6 side servings     adjust 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!