Words Not Included

   Some of the best things in life don't need a lot of words to explain them.

   Like summer flowers.

   Or fat ran drops on warm afternoons.

   Local bundles of asparagus so thick I can barely can't get my hand around them.

   This dish, too, requires few words.

   It looks like a random jumble of vegetables but in fact there is a tomato kissed sauce, bright asparagus and sweet onions, all in a perfect sort of harmony together. It evokes the memory of succotash but with its own little spin on that favorite tune. It's just wonderful and rather than wasting time on more words, I'll just be quiet so you can go ahead and make it.

Asparagus 'Succotash'

1 tablespoon olive oil
1 tablespoon butter (or another tablespoon olive oil if you'd like to make this dish vegan)
1 large sweet onion, halved and sliced into half moons
Salt
1/2 pound red cherry tomatoes, quartered
1 (not gigantic) bundle asparagus, cut into 1 inch pieces
2 cups vegetable broth or stock

   In a medium sized saute pan, heat the olive oil and butter over medium heat. When hot, add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until the onion is very soft and starting to brown, about 7-10 minutes. Add in the tomatoes and cook, stirring occasionally, for 3-4 minutes, until the tomatoes start to give up their juices.
   Add the asparagus and the veggie broth or stock to the pan. Bring to a brisk simmer and cook, stirring occasionally, until the liquid has reduced to a sauce and the asparagus is tender, 5-8 minutes. Taste and season with additional salt if needed.
   Serves 4.