If you have any leftover roasted root veggies, use them in this recipe. Avocado slices, onion, mushrooms, tomatoes, cilantro, and other flexible components can also be used. A fiery sauce like Cholula® and polenta or grits go well together.
| 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
Instructions
- 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.
Reviews
Great recipe. Easy, quick and tasty side dish
It came out great! Only thing is I cut my asparagus into 1/4 instead of 1/2! Will be making again
Thought this was exceptional. Followed a couple other reviewers and used much more garlic, roasted asparagus, instead of blanched, for 10 minutes, then added halved cherry tomatoes for final 10 minutes. Added lemon pepper to the seasonings and lemon wedge when served. Easy to make and tastes great.
Easy and was the perfect side dish
added a tablespoon of balsamic vinegar and used yellow, orange and red cherry tomatoes (halved)
Soooooooo easy and yummy, thanks for the post 🙂
I liked this recipe. It is healthful, easy to make and makes the entire house smell wonderful! I’ll keep this on my list of side dishes.
My husband and I really liked this. I also used cherry tomatoes as another reviewer had done and I did use more garlic because we love garlic. I will definitely make this again. It’s a nice change from the roasted asparagus I usually make.
A great way to enjoy the abundance of tomatoes from the garden! I added chicken (already cooked) and a few stray peas from the garden. Sprinkle with freshly grated parmesan cheese and it is an entire meal!
This was the perfect side for our Mother’s Day dinner. I used grape tomatoes because they are so much more flavorful this time of year but otherwise followed the recipe. It was terrific. Even the non asparagus eaters enjoyed it.
Great and easy recipe that goes with everything. The only change I made was to replace the garlic with an Adobo light seasoning. Perfect!
I actually came up with something similar last night! The only thing I did different was cook the asparagus in a pan on the Traeger, I like the smokey taste, and add fresh lemon juice. Added the tomatoes toward the end of cooking. Turned out awesome!
I made this as directed, except for substituting cherry tomatoes. My family liked it as a nice variation on asparagus. Very easy and quick. Maintains good veggie flavor & texture.
I used lemon pepper , suggested in one of the other reviews. Served with beef wellington. Was a hit
This recipe turned out very nicely. I added the tomato and garlic at the same time and cooked a little longer than specified, but followed all other directions as listed. Yum.
This dish is a new staple in our house. We often make it with cherry tomatoes.
I loved this. Added onion. Brought it to a Passover dinner and Easter dinner. Perfect for both.
Quick, Easy, healthy, and yummy!
I roasted my dish instead of doing the skillet method. I used way more garlic than called for only for personal preference and added chopped onion. This went well with lemon chicken and goat cheese baked potatoes.
I just tried this recipe. I have never cooked asparagus. It was so simple, healthy and very delicious.
Only change i made was I used cherry tomatoes slicing them in half, this was extremely tasty & was told very it was the best side dish I ever made. Thank you for sharing!