Asparagus and Grape Tomato Saute-
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
Ingredients
- 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
Instructions
- 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.
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.
Did you make this recipe?
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Miss Meat and Potatoes
I adore asparagus too. This looks like an ideal spring side dish!
http://meatandpotatoesfoodie.blogspot.com/
Kathleen
This sounds like a great combo!