Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 63
- Carbohydrate: 7g
- Fat: 4g
- Fiber: 3g
- Protein: 3g
- Sugar: 3g
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