Asparagus & Cherry Tomatoes w/ Tarragon Butter

Fresh asparagus and blistered cherry tomatoes topped with creamy tarragon butter and crunchy hazelnuts. A quick, elegant side ready in under 20 minutes.

Why You'll Love Asparagus & Cherry Tomatoes w/ Tarragon Butter

Bright, tender asparagus and blistered cherry tomatoes get elevated by creamy tarragon butter and a satisfying crunch from toasted hazelnuts. This simple, elegant dish comes together fast and makes a stunning side or light lunch packed with fresh summer vibes.

Tips and Tricks

• Don't overcook the asparagus - blanch it just until tender-crisp to keep that perfect bite.
• Use fresh tarragon butter or make your own by mixing softened butter with chopped fresh tarragon.
• Toast hazelnuts lightly in a dry pan to bring out their flavor before crushing.
• Reserve some cherry tomato juices for a subtle sauce drizzle on the plate.

Variations

• Swap cherry tomatoes for blistered grape tomatoes or halved baby heirlooms.
• Add a squeeze of lemon juice or zest for extra brightness.
• Use toasted almonds or walnuts instead of hazelnuts for a different nutty crunch.

Substitutions

• Replace tarragon butter with basil or chive butter for a different herb flavor.
• Use regular unsalted butter mixed with dried tarragon if fresh is unavailable.
• For a vegan option, substitute tarragon butter with a cashew cream sauce.

Best Served With

• Grilled or roasted chicken breast
• Seared fish like salmon or halibut
• Light quinoa or couscous salad
• Crisp white wines such as Sauvignon Blanc or Pinot Grigio

How to Store Leftovers

• Store leftover asparagus and tomatoes separately in airtight containers in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or olive oil before serving.
• Add fresh tarragon butter just before plating.

Common Questions

Asparagus & Cherry Tomatoes w/ Tarragon Butter

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Fresh asparagus and blistered cherry tomatoes topped with creamy tarragon butter and crunchy hazelnuts. A quick, elegant side ready in under 20 minutes.

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Prep Time 5 minutes mins

Total Time 20 minutes mins

Course: Side Dish, Vegetables

Cuisine: American, Contemporary

Calories: 209

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 bunch asparagus ends trimmed
• 4 oz cherry tomatoes
• ¼ cup hazelnuts crushed
• 1 tablespoon tarragon butter
• Kosher salt and black pepper to taste

Equipment

• Medium Pot
• Plate or serving dish
• Skillet or sauté pan
• Strainer or colander

Method

 

1. Bring a pot of salted water to a boil. Add asparagus and blanch for 2 minutes. Remove, drain, and rinse under cold water for 1 minute. Set aside.
2. Heat a pan over medium-low heat and add a drizzle of olive oil. Once hot, add cherry tomatoes with a pinch of salt. Cook 7-10 minutes until tomatoes start to soften and blister. Remove from heat and set aside.
3. Increase heat to medium, add asparagus along with another pinch of salt. Cook 4-5 minutes until asparagus starts to brown. Remove from heat.
4. Plate the asparagus and cherry tomatoes. Top with a dollop of tarragon butter and a handful of crushed hazelnuts. Serve immediately.

Nutrition

Calories: 209kcalCarbohydrates: 10gProtein: 6gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 12mgPotassium: 451mgFiber: 4gSugar: 4gVitamin A: 561IUVitamin C: 28mgCalcium: 47mgIron: 2mg

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