Asparagus with Tomatoes

Asparagus with Tomatoes

24 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    7 m
  • Ready In

    12 m
KEANSOR
Recipe by  KEANSOR

“This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (24)

Rate This Recipe
Bubba's Mom
29

Bubba's Mom

This recipe was great. Easy, healthy and delicious. I used cherry tomatoes and added a splash of white balsamic vinegar. YUM. My mother in law makes the same thing with green beans, also very good. I will make this again soon! Thanks.

Raelee's recipes
18

Raelee's recipes

This was the first year I had to cook for a large family gathering. It was Thanksgiving this year. I did both asparagus and green beans. I brought the green beans to my aunt's house for dinner and everyone was asking who made them. They loved them!!! I made the asparagus a few days later at home for my boyfriend and I only because it's so much more expensive. It was great with both vegetables! I did add extra tomato and garlic to the recipe just because I wanted to make a more dramatic flavor, but I loved loved loved this dish! Yum!

MMK
16

MMK

this is an excellent, healthy recipe. I used lemon pepper to flavor instead of salt.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 6.7 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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