A tangy-sweet mix of balsamic vinegar and honey makes tender veggies utterly irresistible.
- 2 tbsp. butter
- 3 shallots thinly sliced
- 1 1/2 lb. asparagus trimmed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. grape tomatoes halved
- 3 tbsp. balsamic vinegar
- 3 tbsp. honey
- 1 tsp. chopped fresh tarragon
In large nonstick skillet, melt butter over medium-low heat. Add shallots; cook, stirring occasionally, until softened, 5 min. Add asparagus, salt, pepper, and 2 tbsp water. Bring to simmer; reduce heat to low. Cover; cook, turning asparagus occasionally, until just tender, 6-7 min., adding tomatoes after 5 min.
Transfer asparagus and tomatoes to serving bowl. Add vinegar and honey to skillet; cook, stirring, until thickened, 2 minutes. Stir in tarragon. Pour over vegetables.