Spring Asparagus
Spring Asparagus
Vegetables
Ingredients
- 2 tablespoons Fustinis' Basil Crush olive oil, divided
- 1/2 red onion, diced
- 1 lb fresh asparagus, trimmed, peeled, and cut into 2" pieces
- 2 small tomatoes, cut into wedges
- 2 tablespoons Fustini's Citrus Oregano balsamic
- Kosher salt and freshly ground black pepper
- 1/2 cup crumbled blue cheese or feta
Directions
- In a large skillet, heat 1 tablespoon of olive oil. Add onion and sauté, until softened. Add asparagus and cook until tender and slightly charred. Toss in a bowl with tomatoes. Cover to keep warm if desired.
- Whisk together the vinegar, salt, and pepper. While whisking, add the remaining olive oil to emulsify. Toss over asparagus and tomatoes. Top with desired cheese.
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