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Export 7 ingredients for grocery delivery
Step 1
Wash the asparagus and snap off the woody ends.
Step 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.
Step 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.
Step 4
Cut half of the cherry tomatoes in half.
Step 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.
Step 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!)
Step 7
Season with salt and pepper to taste.
Step 8
Remove from heat and add 2 tablespoons of cream and some grated parmesan. Eat hot!
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