- 1 pound thin asparagus spears, trimmed and cut in half
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 large tomato, seeded and chopped
- 1 pinch salt and pepper to taste
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
03/02/2017
recipepes.com
asparagus with tomatoes, recipe
PT15M
PT1H
5
455 calories
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