Fabulous food to cook for your dude!
I learned about this quick little dish from my former roommate. It’s so flavorful, and goes so well with pretty much anything as a side dish. I love balsamic vinaigrette AND garlic, so my taste buds LOVE these marinated asparagus! You can make this with or without the cherry tomatoes- I had some lying around, so I threw them in. The sweet tomatoes tasted excellent with the balsamic!
What you’ll need for 2 servings:
Roughly 20 fresh asparagus (I picked mine up from Trader Joe’s)
1 tblsp. olive oil
2 tblsp. balsamic vinaigrette
2 cloves of garlic
1 handful cherry tomatoes (optional!)
Grab and rinse about 20 asparagus (I used half of a package), and cut either in half, or in thirds. I always cut off about an inch or 2 of the bottoms and throw them away.
Put your asparagus into a large ziplock bag. Dice/shred 3 cloves of garlic, and add to your bag.
Then, dump 1 tblsp. of oil, and 2 tblsp. of balsamic to your bag, along with some salt and pepper.
Tightly seal your bag, and shake it up to coat the asparagus! Refrigerate for about 45 minutes to an hour.
Heat a skillet over medium heat. You don’t need to use any oil, since there is enough in your marinade. Add the asparagus, and cook for about 6 minutes, stirring occasionally. I prefer my asparagus crispy, so I cook mine a bit longer.
Halve a few cherry tomatoes (optional), and add to your skillet once your asparagus are about done. To avoid mushy, overdone tomatoes, don’t cook for longer than 2 minutes.
You’re done! I paired mine with my teriyaki and honey glazed salmon, with some brown rice (see previous post for the recipe). This would also taste excellent next to a baked chicken breast, or on the side of pasta with a creamy garlic sauce.