A few months ago my friend and I took a little road trip to go to a concert. We stayed with her aunt and uncle, and her aunt was gracious enough to cook a wonderful meal for us when we arrived. She made a delicious salmon as the entree, but what really wowed me was the asparagus. It was topped with a mixture of fresh tomatoes and feta, and it was unbelievably delicious. I mean, this was back in April and I’m still thinking about it now! So, I finally decided to try recreating it here at home and I’m happy to report that this was every bit as delicious as I remember. Hands down, my favorite way to prepare asparagus. Very simple but so delicious, and a great way to use up any extra feta you have in the fridge. I don’t really know what else to say about this except that it is a spectacular side dish!
- Yield about 3-4 servings
1 bunch asparagus
1 tbsp. olive oil
1 shallot, finely minced
2-3 vine ripened tomatoes, seeded and diced
3 oz. crumbled feta cheese
Salt and pepper
In a large skillet, lay the asparagus in a single layer (or as close to a single layer as you can get). Add water just until the asparagus is covered. Heat over medium-high heat until the water boils. Reduce the heat and let simmer until the asparagus is tender.
Meanwhile, heat the olive oil in a medium skillet or saucepan over medium-high heat. Sauté the shallot until tender, 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly. Once the asparagus is tender, remove from the heat and drain. Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste. Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately.
Annie’s Eats original, inspired by Aunt Susan