This asparagus and tomato side dish is a delicious way to take advantage of early spring’s flavorful asparagus. Most of the work can be done ahead of time, so it’s perfect to accompany large, time-consuming meals. The asparagus can be reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. This preparation also works well with green beans.
Prep Time::5 mins
Cook Time::15 mins
Total Time::20 mins
Servings::4
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
salt and pepper to taste
Directions
Pour 1 inch water into a large skillet. Add asparagus, cover the skillet, and bring to a boil over high heat. Cook until asparagus is bright green and tender, about 2 minutes. Use tongs to transfer asparagus to a plate.
Heat oil in a separate skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add tomato and cook until heated through, about 1 minute. Season with salt and pepper. Add asparagus and cook until hot, about 2 minutes.