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
How do I make tarragon butter at home?
Simply mix softened butter with finely chopped fresh tarragon leaves and a pinch of salt. It can be made ahead and stored in the fridge for up to a week.
Can I use frozen asparagus for this recipe?
Fresh asparagus is best for blanching and sautéing, but if frozen is your only option, thaw thoroughly and pat dry to avoid excess moisture before cooking.





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