One of my favorite seasonal cookbooks is Sarah Leah Chase’s Cold-Weather Cooking, a cookbook I believe should be on every passionate cook’s shelf. My unpopular onion is I love a cookbook without pictures because I get to imagine what the dish will look like before bringing it to life – and after bringing her Favorite Asparagus with Vinaigrette to the table, I quickly deemed it a favorite.

Perfectly cooked asparagus topped with diced tomatoes marinated in a simple vinaigrette, then garnished with a mound of grated Parmesan cheese. The asparagus can be roasted in the fall and winter, and blanched or grilled in the summer and spring – making it a versatile year round side dish.

Asparagus with Vinaigrette

Recipe by Sarah Leah Chase

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Servings

servings

Ingredients

1 tablespoon balsamic vinaigrette
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, finely grated
1/2 cup olive oil
8 ounces cherry tomatoes, cut into fourths
2 pounds asparagus
salt and pepper as needed
olive oil as needed
1/3 cup finely grated Parmesan cheese

Directions

Prepare the vinaigrette. Whisk the vinegar, lemon juice, Dijon mustard, and garlic together in a small bowl. Gradually whisk in the olive oil, whisking until the vinaigrette is formed. Season with salt and pepper, taste, and adjust the seasoning accordingly. Add the tomatoes, stir, and marinade on the counter at room temperature for 30 minutes. While these sit, prepare the asparagus.
Prep the asparagus. Preheat the oven to 400 degrees. Have a small baking sheet on stand by. Snap and discard the tough ends of the asparagus and transfer the stalks to the baking sheet. Drizzle with 2-counts of olive oil, and a small sprinkle of salt and pepper. Roast for 15-20 minutes. Alternatively, you can blanch the asparagus for 3-4 minutes in boiling water, then transfer to an ice bath to halt the cooking process.
Transfer the asparagus to a serving tray or platter. Spoon over the tomatoes and the vinaigrette, covering the asparagus. I like to reserve some tomatoes and vinaigrette for bread, as it is incredibly delicious. Garnish with parmesan cheese.

Notes

Alternatively, you can grill or blanch the asparagus.
This is best prepared when the asparagus is hot, but the dish can be enjoyed room temperature.
Leftover tomatoes and marinade should be enjoyed the same day, as leftovers will solidify in the refrigerator.