Herb & Lemon Asparagus and Tomatoes

• 1 pound asparagus
• 3 teaspoons olive oil (for stir-fry)
• 1 teaspoon olive oil (for dressing)
• 1/2 teaspoon salt
• 1 teaspoon grated lemon skin (also known as lemon zest)
• Juice of one lemon
• 1 Tablespoon vinegar (for this recipe, I like a light vinegar like rice vinegar, but regular will do)
• dash of black pepper
• 1 container grape tomatoes (about 2 cups), cut into halves
• 2 Tablespoons fresh basil, cut into thin strips with kitchen scissors or a sharp knife
• 1 Tablespoon dill

First time to buy and cook asparagus?  Follow the shopping and preparation tips in week 5 for Lemon Asparagus.

Make dressing first.  Can be made one or two days in advance.  Combine 1 teaspoon olive oil, salt, lemon zest, lemon juice, vinegar, pepper basil and dill in a small plastic bowl with a tight fitting snap top.  Shake well to combine all ingredients.  Refrigerate until day of cooking, then allow to come to room temperature before pouring over tomatoes and asparagus.

Snap the asparagus and discard the tough ends of the stems.  Choose a large skillet that will hold the asparagus spears without bending them.  Pour 3 teaspoons of olive oil into the skillet and heat on high for 45 seconds.  Lay the asparagus over the hot oil and gently shake the pan to coat all the spears with oil.  If your pan is too heave to shake (like a cast iron skillet), use a wooden spoon or rubber spatula to gently move around the asparagus spears so that they are all touched by the oil.

Cover the pan and cook 3 minutes on medium heat. Remove cover, stir gently, and cook uncovered 4 minutes longer.  Remove from heat and place in serving dish.  Add sliced tomatoes to the warm skillet and stir gently on the hot burner, but with the heat turned off.  This is just to warm the tomatoes.  Add the tomatoes to the serving dish and pour the dressing over tomatoes and asparagus.  Serve warm.