|Roasted Asparagus with Cherry Tomatoes|
Cut off the ends of fresh asparagus. Add enough water to cover the bottom of a saute pan. Bring water to boil. In another pan, saute sliced shallots in a bit of olive oil (I like to cook them until they're almost crunchy). Add asparagus to boiling water and blanch for 4-6 minutes depending on the diameter of the stalks and how crunchy or soft you like your asparagus. Drain water. Add a bit of balsamic vinegar to the shallots and olive oil, and toss the mixture with the cooked asparagus. Serve. (Note: if you want to make asparagus ahead, immerse the stalks in ice water immediately after cooking to stop the cooking process and keep them that wonderful bionic green color.)How are you adding color to your plate?