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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.
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
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 63 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium5mg | 0% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber3g | 10% |
| Total Sugars3g | |
| Protein3g | |
| Vitamin C13mg | 63% |
| Calcium34mg | 3% |
| Iron3mg | 14% |
| Potassium343mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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