Ingredients
4
4 servings
- •1 tablespoon extra-virgin olive oil, or more as needed
- •1 clove garlic, minced
- •1 pound asparagus spears, trimmed and cut into 1-inch pieces
- •salt to taste
- •1 squeeze lemon juice, or to taste
- •1 (10 ounce) basket cherry tomatoes, halved
- •2 tablespoons white balsamic vinegar
- •1 teaspoon Dijon mustard
- •1 teaspoon white sugar
- •0.5 teaspoon salt
- •4 tablespoons extra-virgin olive oil
Instructions
- Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
- Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 122
- Carbohydrate: 11g
- Fat: 8g
- Fiber: 3g
- Protein: 3g
- Sugar: 4g
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