Parmesan Asparagus with Tomatoes

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Oh, my gosh. I revisited my neglected kitchen yesterday and boy did it take it out of me. I made some fabulous food, but it was a good reminder that after the babies are born, I won’t have the time or the energy to cook the way I am used to. We have a game plan for after the babies are born to have plenty of frozen pre-made meals ready for us, because it has been suggested to us by professionals that we might otherwise starve.

In anticipation of this, I went to Fred Meyer and got a really cool new cook set called Dash of That, which was on sale for 20% off. The cookware collection comes in a variety of skillets and pots that are both modern and timelessly elegant. The handles are riveted to the side and they feature these really unique copper accents. I am really impressed by the quality of the set for the price.

I dipped my toe in by recreating one of my favorite tomato recipes, a tomato chutney, that I made out of grape tomatoes with some garlic and olive oil. It can spruce up just about any dish. I put this on a burger once and It’s still one of Eric’s favorite recipes.

It is so robust with flavor you can just eat it out of a bowl, really. But I decided to also make some delicious, buttery, asparagus to go alongside it.

I’m going to have to work on portions if we are going to have a stockpile after the babies arrive. My whole platter was gone within minutes after calling Eric down from the nursery. This is a really easy recipe to make under normal circumstances and it is so delicious.

As a side dish it is very hard to beat. I liked using the cookware and its ergonomic design. Maybe the new set will entice Eric and the rest of my family to print out some of my recipes and get to work on filling that freezer for me. I’m just going to go lie down now.

Parmesan Asparagus with Tomatoes



  • Asparagus
  • 1 Pound of Asparagus
  • ½ Cup of Parmesan Cheese
  • 3 Tablespoons of Fred Meyer Brand Butter
  • Pinch of Salt and Pepper
  • 1 Clove of Garlic, minced
  • Roasted Tomatoes
  • 1 Pint of Grape Tomatoes
  • Pinch of Salt and Pepper
  • 1 Garlic Clove, minced
  • 2 Tablespoons of Olive Oil


  1. Using your Dash of That skillets - heat one of butter the other with olive oil
  2. Add one clove of garlic to each
  3. Stir until garlic turns brown
  4. Place the asparagus in the butter skillet and the tomatoes in the oil skillet
  5. Sprinkle salt and pepper on both.
  6. Allow to cook for 10 minutes on medium heat
  7. Sprinkle Parmesan cheese onto the asparagus
  8. Plate the asparagus and garnish with the cooked tomatoes.

This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.