Sweet Vinaigrette Asparagus & Tomatoes - with Pompeian Varietals!
This is a sponsored post written by me on behalf of Pompeian.
Fresh and tender asparagus tossed in a sweet vinaigrette of olive oil, white wine vinegar, honey, and cherry tomatoes!
I remember the first time I fell in love in olive oil. Paul and I were just dating and we went out to eat at an Italian restaurant in Philly. While you were waiting for your food, they served crusty bread with shallow bowls of simple olive oil and herbs. It was absolutely heavenly!
It wasn't until a few years later that I actually got up the nerve to cook with the stuff - why, oh, why did I wait so long? It pretty much makes it into every dish in some way now. I feel like hyperventilating if I'm down to only two bottles in the pantry!
Talk about a beautiful bottle of olive oil, hello there! Pompeian has come out with a new Varietals Collection of olive oils and they sent me this full-bodied bottle made with Koroneiki olives. Apparently this variety is best for soups and salads - and it went perfectly in this vinaigrette! I was hit with the amazing aroma as soon as I opened the bottle. The medium bodied Picholine is great for meats and sauces and the mild bodied Arbequina is great with fish and vegetables.
The really cool thing is that you can input the lot number on the back of your bottle on Pompeian's Tree To Bottle site, and it will actually tell you where you bottle originated starting all the way at the mill, complete to your kitchen table - so neat!
This Sweet Vinaigrette Asparagus & Tomatoes is an amazing side dish and a great way to use up those veggies you'll have growing in your garden soon! I would say this would be perfect paired with some rotisserie chicken or some steak on the grill... yum!
Fill a stock pot half way with water and bring to a rolling boil. Add asparagus and continue to boil 3 - 5 minutes, or until they are tender when pierced with a fork. Gently drain asparagus and return to pot, covering with lid to keep warm. In a deep skillet, heat olive oil over low heat. CAREFULLY add white wine vinegar (it can splatter if the olive oil is too hot), honey, salt, and tomatoes. Continue cooking over low - medium heat for 3 - 5 minutes or until heated through. Spoon tomatoes onto a serving platter and lay asparagus over tomatoes. Drizzle vinaigrette from skillet over the vegetables. Serve warm.
These were so incredible! I can't hardly wait to make this along with whatever Paul is grilling up that night for dinner. Yay for spring!
I honestly use olive oil to saute vegetables all the time. It brings out the natural flavor of the vegetable, and yet adds so much more flavor - that's certainly true with the new oils from Pompeian! What's your favorite way to cook olive oil? If you have a recipe to share, leave the link in the comments! :)