Add this is to disable dropcap in article body text
The Ingredients:
Serves 6- 2 bunches thick asparagus, trimmed
- 2 tbsp. grapeseed oil
- 2 cloves fresh garlic, finely minced
- 1 pint yellow teardrop tomatoes, at room temperature
- Kosher salt
- Freshly ground black pepper
In a steamer set over boiling water, steam asparagus, covered, until just tender, about 5 minutes. Meanwhile, combine the grapeseed oil, garlic and tomatoes in a large bowl. Drain asparagus and add to the bowl. Gently toss and season to taste with salt and pepper. Transfer to a serving platter and serve immediately.
Pair this dish with a pan-fried rainbow trout.
