DELICIOUS SIDE DISH ALERT!!!
And YES the ALL CAPS is necessary.
YUMMM!!! I may repeat this word a few times in this post.
I know Christmas is way off but the Thanksgiving Holiday is practically here!! Maybe you’re already listening to Christmas music? I’m not quite to the Christmas music phase and our lights are not up on the house yet but….
In the kitchen??… it’s a different story.
I’m dreaming up festive drinks, Christmas cookies galore and colorful side dishes that are SURE to get you in the mood.
YUM!!!! See? I told you.
Last week I made this amazing tomato pesto that I immediately started eating with a spoon and then proceeded to spread on everything in sight. GAH!!!
(but seriously… YUMMMMM!!)
You get a double duty use out of roasting the tomatoes… you use half of them for the pesto and the other half you leave whole. Tossing the pesto with charred asparagus really sent it over the top!! I definitely ate several stalks before plating them. YUM.
If you can’t find any good asparagus feel free to substitute green beans. Or if green beans are more traditional for your Thanksgiving or Christmas spreads… go with them instead!!
Or, if you’re like me, you like to save recipes for later… PIN THIS RECIPE!! #PinNowMakeLater
- ⅓ cup walnut halves and pieces
- 2 pints grape tomatoes
- Cooking spray
- Kosher salt
- 1 garlic clove, peeled
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon smoked paprika
- Pinch of red pepper flakes (or more to taste!)
- Kosher salt, freshly ground pepper
- 1 TBSP vegetable oil, divided
- 2 pounds thin asparagus, bottoms trimmed
- Preheat your oven to 450°F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.
- Heat a small saute pan over medium-low heat. Add the walnuts and shake to spread them out in a single layer. Toast for 2 minutes then stir. Repeat a few times for a total of 6-10 minutes, until the walnuts are fragrant and starting to brown a bit. Remove from the heat and transfer immediately to a food processor.
- When the oven is heated, place the grape tomatoes on your prepared baking sheet. Spray them lightly with cooking spray and sprinkle them with about ½ tsp kosher salt, tossing to coat. Roast the tomatoes on a rimmed baking sheet for 10 minutes. Pull the sheet pan out and give them a gentle stir with a wooden spoon. Continue roasting for 5-10 minutes more until the tomatoes look a bit blistered & charred. Remove from the oven and set aside to cool slightly.
- Meanwhile, grate the garlic into the food processor with the toasted walnuts. Pulse several times to puree and combine. Add in the olive oil, vinegar, smoked paprika, red pepper flakes and half of the roasted tomatoes. Pulse this all together, stopping to scrape the sides once or twice, until it reaches a thick pesto consistency. Season with salt (about ½ tsp or less or more to taste) and more red pepper flakes to taste.
- Heat ½ TBSP of the vegetable oil in a large skillet over medium-high. Add half of the asparagus stalks and toss quickly. Spread them out in a single layer and let them cook for 2 minutes without touching them so that they get a bit charred. Continue cooking for 3-5 minutes, stirring constantly now, until they're tender. Season very lightly with salt and toss well. Transfer to a platter and repeat the charring/ cooking process with the remaining ½ TBSP vegetable oil and asparagus.
- Toss beans with pesto (use whatever amount of pesto you like... I almost used all of it but not quite). Top with the remaining roasted tomatoes and serve!