A starter of butter, garlic, and onion almost always leads to delicious things. And because it takes such minimal time and effort, it’s my foundation for every sautéed veggie, rice, and quinoa dish.
Asparagus, zucchini, squash, green beans. These veggies, mixed with butter, garlic, and onion, are the constant go-to. But tonight my camera and I were craving a pop of color and that’s how the idea of adding broiled tomatoes {another old favorite} came about.
Sautéed Asparagus With Broiled Cherry Tomatoes
By Published: December 30, 2015
- Yield: 2 to 3 Servings
A starter of butter, garlic, and onion almost always leads to delicious things. And because it takes such minimal time and effort, …
Ingredients
- 1/2 pound thin asparagus stems removed and chopped into thirds
- 1-1/2 cups halved cherry tomatoes
- 3 cloves garlic minced
- 1 tablespoon butter
- 1/2 yellow onion chopped
- salt to taste
- pepper to taste
- coconut oil cooking spray
Instructions
- Turn broiler to high heat.
- Set halved tomatoes, seed side up, on a parchment lined baking sheet.
- Spray tomatoes with coconut oil and sprinkle with salt and pepper.
- Broil for 15 to 20 minutes, until tomatoes are slightly charred.
- While tomatoes are broiling, melt butter in a frying pan over medium high heat.
- Add minced garlic and sauté until lightly browned.
- Add onion and continue to sauté over medium high heat for 10 minutes.
- When onions are transparent, add chopped asparagus and cook, stirring occasionally, for 5 minutes. Asparagus should be bright green, but still have a crunch.
- Season asparagus with salt and pepper to taste.
- Gently fold in tomatoes and serve.
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