A quick & simple side dish, that brings a hint of elegance to your table.
1 small shallot, minced
1 bunch of asparagus
1 bunch of cherry tomatoes
olive oil or bacon grease
salt & pepper to taste
Heat olive oil or bacon grease over medium heat. Meanwhile, snap the ends off the asparagus at the point just above where they bend, but don’t break.
Saute the shallot for a minute, then add the asparagus and continue cooking, stirring occasionally, until the asparagus turn bright green. Add the cherry tomatoes, salt and pepper, and cook until the tomatoes burst. Serve immediately.