Go Back
–+ servings
A beige plate with roasted asparagus spears, blistered cherry tomatoes, dollops of herbed butter, and chopped nuts sprinkled on top.

Asparagus & Cherry Tomatoes w/ Tarragon Butter

No ratings yet
Fresh asparagus and blistered cherry tomatoes topped with creamy tarragon butter and crunchy hazelnuts. A quick, elegant side ready in under 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Side Dish, Vegetables
Cuisine: American, Contemporary
Ingredients Equipment Method Notes

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 the cherry tomatoes with a pinch of salt. They should sizzle as they land. If they go in silent, let the oil heat another minute. 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.

Notes

Storage: Best right away while the butter is still melted over the warm vegetables. Leftovers keep in an airtight container in the fridge for up to 2 days; reheat gently in a pan so the asparagus doesn't go mushy.

Tried this recipe?

Let us know how it was!