How to Cook Asparagus with Tomatoes
This how to cook asparagus with tomatoes recipe combines crisp-tender asparagus, juicy tomatoes, toasted almonds, and a tangy homemade dressing for a healthy, flavorful side dish. Perfect for any meal!
Ingredients
- 1-1/2 pounds fresh asparagus trimmed and cut into 2-inch pieces
- 2 small tomatoes cut into wedges
- 3 tablespoons cider vinegar
- 3/4 teaspoon Worcestershire sauce
- 1/3 cup sugar
- 1 tablespoon grated onion
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/3 cup canola oil
- 1/3 cup sliced almonds toasted
- 1/3 cup crumbled blue cheese optional
Instructions
- In a large saucepan, bring 1 cup of water to a boil over medium heat.
- Add the asparagus to the pan. Cover and cook for 3–5 minutes, or until crisp-tender. You’ll know it’s done when the asparagus is bright green and slightly softened.
- Drain the asparagus and transfer it to a large mixing bowl. Add the tomato wedges, cover, and keep warm.
- Meanwhile, combine the cider vinegar, Worcestershire sauce, sugar, grated onion, salt, and paprika in a blender. Blend until the mixture is smooth.
- With the blender running, slowly drizzle in the canola oil. This creates a creamy and emulsified dressing.
- Pour the dressing over the asparagus and tomato mixture. Toss gently to coat all the vegetables.
- Sprinkle the toasted almonds over the salad and, if desired, top with crumbled blue cheese. Serve warm or chilled.