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Roma Tomatoes with Asparagus and Hollandaise
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Prep Time:
25 minutes
Total Time:
30 minutes
Cheesy asparagus-stuffed tomato halves, broiled for a quick and delicious side dish in 30 minutes!
Ingredients:
  • 6 medium plum (Roma) tomatoes (2 1/2 to 3 inches long)
  • 36 thin asparagus spears (1/4 inch diameter)
  • 1 cup milk
  • 1 package (0.9 oz) hollandaise sauce mix
  • 1/4 cup butter or margarine
  • 1/2 cup shredded Parmesan cheese (2 oz)
Instructions:
  • Cut the tomatoes in half lengthwise. Use a teaspoon to seed the tomatoes and remove the flesh, leaving a 1/4-inch-thick shell. If needed, slice a thin piece from the rounded side of the tomato halves so they sit evenly in the pan. Drain the tomatoes, hollow side down, on paper towels.
  • Trim tough ends of asparagus and cut off top 3 inches of each spear. Boil asparagus pieces in 1-inch of water for 2 minutes; drain and set aside.
  • In a 1-quart saucepan, whisk together milk and sauce mix until smooth. Stir in butter and bring to a boil over medium heat, stirring constantly. Once boiling, reduce heat to low and continue to cook for 1 minute, stirring constantly, until thickened and smooth.
  • Preheat oven to broil. Place tomato halves in a 13x9-inch pan. Fill each tomato half with 3 asparagus pieces extending over the tomato. Drizzle 1 tablespoon of sauce over the asparagus-filled tomatoes, letting the sauce also fill the tomato. Sprinkle with cheese before broiling.
  • Place the dish under the broiler, positioned 4 to 6 inches from the heat source. Broil for 2 to 4 minutes until the tomatoes are heated through and the cheese starts to brown. Optionally, warm up the remaining sauce and serve alongside the tomatoes.

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