Asparagus with Tomatoes

  Prep 5 min Cook 7 min Ready In 12 min 4 servings

Ingredients

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

Directions

1. 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.

2. 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.

This was very good.  Dan was surprised at how good it was!!  He didn’t think that it was going to be good.