A delightful dish featuring tender asparagus topped with a tangy and sweet tomato glaze, perfect for any occasion.
Bring a large pan of salted water to a boil.
Salting the water enhances the flavor of the asparagus as it cooks.
Trim the ends of the asparagus and add them to the boiling water. Cook until tender, about 3-5 minutes.
Avoid overcooking the asparagus to maintain its vibrant color and crisp texture.
While the asparagus cooks, chop the tomatoes into small pieces.
Removing the seeds from the tomatoes can help create a smoother glaze.
In a small saucepan, combine olive oil, balsamic vinegar, honey, salt, and pepper. Heat gently, stirring to combine.
Heating the glaze gently helps meld the flavors without burning the honey.
Add the chopped tomatoes to the glaze and cook until heated through, about 5 minutes.
Stir occasionally to prevent sticking and ensure even heating.
Drain the asparagus and arrange on a serving platter.
Pat the asparagus dry with a clean towel to remove excess water.
Pour the warm tomato glaze over the asparagus and serve immediately.
Garnish with fresh herbs like parsley or basil for added color and flavor.