Asparagus is one of my favorite vegetables. However, Ethan does not like it, so I buy a bunch of it and then roast some each night. This preparation is great because I can make it one night and just eat it all week long, if it makes it that long. The marinade is perfect and it just gets better over time.
The burst from the tomatoes combined with the bite from the cheese and the heat from the red pepper all work together to make this my favorite side dish and preparation of asparagus.
Source: Southern Living
2 pounds of fresh Asparagus
2.5 oz. of Feta or Blue Cheese, crumbled
1 package of Cherry Tomatoes, halved
3/4 cup of Extra-Virgin Olive Oil
1 tablespoon of Sugar
1/2 cup of Balsamic Vinegar
4 cloves of Garlic, minced
1 teaspoon of Red Pepper Flakes
First, snap the ends off of the asparagus and place in boiling water for 3 minutes.
After 3 minutes, remove from boiling water and plunge into a bowl of ice and water, to stop the cooking.
Remove the asparagus from the ice-water bath and place into a container that you will use to marinade in the refrigerator. Put the tomatoes and cheese in the same container.
Now, whisk the olive oil, sugar, vinegar, garlic, and red pepper flakes together and pour over the asparagus.
Cover and place in the refrigerator until time to eat.
The Barbee Housewife