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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


  1. Break off tough stem ends of asparagus, discard. Set aside.
  2. 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.

Recipe Notes

-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.