- 1 pound asparagus
- 2 tomatoes, chopped
- 1 shallot, minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground pepper to taste
- Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.
- Meanwhile, combine tomatoes, shallot, oil, balsamic vinegar, salt and pepper in a medium bowl. Serve the asparagus topped with the tomato garnish.