I love asparagus. Especially when the spears are thin, thin, thin.
Asparagus and Grape Tomato Saute
- 1 bunch asparagus spears washed
- 1 cup grape or cherry tomatoes or 2 tomatoes, chunked, washed
- 2-3 tablespoons olive oil
- 1 clove garlic minced (optional)
- juice from 1/2 lemon
- Kosher salt
- fresh ground pepper
Break off tough stem ends of asparagus, discard. Set aside.
Heat oil in a frying pan over medium high heat. When oil is heated, add tomatoes and a little salt. Cover and cook for about 3-5 minutes, or until tomatoes are shriveled a bit, and give off juices. Add the asparagus and garlic. Cook on medium high heat for about 3 minutes, or until tender-crisp. Remove from heat and top the vegetables with juice from one-half lemon. Salt and pepper to taste.
-I didn’t add any water to the pan. Plenty of juice from the tomatoes to steam the asparagus. If your tomatoes don’t yield enough water/juice, add about 1/4 cup to the pan when adding the asparagus.