This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.

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  • In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts

63.4 calories; 3 g protein; 6.7 g carbohydrates; 0 mg cholesterol; 4.8 mg sodium. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2008
This recipe was great. Easy, healthy and delicious. I used cherry tomatoes and added a splash of white balsamic vinegar. YUM. My mother in law makes the same thing with green beans, also very good. I will make this again soon! Thanks. Read More
(45)

Most helpful critical review

Rating: 2 stars
03/28/2012
Disappointing. Not flavorful enough. Tomatoes did not help. I do not know why this had so many good reviews. Read More
(5)
72 Ratings
  • 5 star values: 42
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/26/2008
This recipe was great. Easy, healthy and delicious. I used cherry tomatoes and added a splash of white balsamic vinegar. YUM. My mother in law makes the same thing with green beans, also very good. I will make this again soon! Thanks. Read More
(45)
Rating: 5 stars
04/26/2008
This recipe was great. Easy, healthy and delicious. I used cherry tomatoes and added a splash of white balsamic vinegar. YUM. My mother in law makes the same thing with green beans, also very good. I will make this again soon! Thanks. Read More
(45)
Rating: 5 stars
12/13/2006
This was the first year I had to cook for a large family gathering. It was Thanksgiving this year. I did both asparagus and green beans. I brought the green beans to my aunt's house for dinner and everyone was asking who made them. They loved them!!! I made the asparagus a few days later at home for my boyfriend and I only because it's so much more expensive. It was great with both vegetables! I did add extra tomato and garlic to the recipe just because I wanted to make a more dramatic flavor, but I loved loved loved this dish! Yum! Read More
(22)
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Rating: 4 stars
04/26/2010
Some of my tips: 1) Chopping asparagus into thirds will make them a more manageable length when eating. 2) Check for and discard pieces of asparagus (especially the pieces closest to the ground) that are woody... they won't be be pleasant to chew later. 3) Put the thicker pieces into water right from the start. Add the asparagus tops to the water later, because they need shorter cooking time. All in all, this is a simple and great recipe for one of the best vegetables in existence: Asparagus! Read More
(21)
Rating: 5 stars
04/15/2010
This was excellent! I roasted the asparagus at 450 for 14 minutes rather than blanch it. I tripled the garlic and increased the tomatoes to about 4 large tomatoes. DEELISH! Read More
(19)
Rating: 5 stars
11/23/2008
this is an excellent healthy recipe. I used lemon pepper to flavor instead of salt. Read More
(18)
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Rating: 5 stars
02/27/2013
I intended to make these on another night but Hubs nixed the idea because he didn't think he'd like this so I went with something else. But that didn't work tonight and I'm glad I went with it anyway. Turns out we both enjoyed this! I did change the cooking method however cooking the tomatoes separately then using them to top the asparagus which I blanched for two minutes then shocked in ice water. I liked this method which preserved the integrity and color of both the tomatoes and the asparagus. Read More
(11)
Rating: 5 stars
06/10/2008
This is a great recipe! I used fresh green beans instead and fresh garlic and a bit of onion powder and dry parsley flakes. I finally found a good side dish that is not fattening. Read More
(10)
Rating: 5 stars
04/06/2011
Awesome recipe!! will make again, didnt steam the asparagus first, just added them to the pan with the garlic and olive oil and the last 5 minutes of cooking added the tomatoes!! very yummy Read More
(9)
Rating: 5 stars
04/13/2009
I used sun dried tomato because my guy doesn't like fresh tomato. Also used fresh basil - it was really good! Read More
(8)
Rating: 2 stars
03/28/2012
Disappointing. Not flavorful enough. Tomatoes did not help. I do not know why this had so many good reviews. Read More
(5)