I love asparagus. Especially when the spears are thin, thin, thin.
Just before Easter, I tried out a recipe for Caprese pizza. Loved the way the tomatoes were cooked in a pan before adding to the pizza. The recipe called for grape or cherry tomatoes. I had a few grape tomatoes leftover, so, on Easter Sunday I used the same method- and added a handful of tomatoes to our asparagus.
So simple. If you’re looking for low fat, healthy, yummy and fresh, this is it.
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
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.