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Asparagus with Tomatoes

Asparagus with Tomatoes

Name: Asparagus with Tomatoes
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
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; 1 pinch salt and pepper to taste

Rating: 4.43 stars

74 Ratings
42 Reviews
17 Photos

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.

By KEANSOR

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Recipe Summary

prep:

5 mins

cook:

7 mins

total:

12 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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
1 pinch salt and pepper to taste

Directions

Step 1

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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Step 2

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

Per Serving:

63 calories; protein 3g; carbohydrates 6.7g; fat 3.6g; sodium 4.8mg. Full Nutrition

Reviews (42)

Most helpful positive review

Bubba's Mom

04/27/2008

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

Helpful

(45)

Most helpful critical review

maryenjoysmusic

03/28/2012

Disappointing. Not flavorful enough. Tomatoes did not help. I do not know why this had so many good reviews. Read More

Helpful

(5)

74 Ratings

5 star values: 44
4 star values: 21
3 star values: 7
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Bubba's Mom

04/26/2008

Helpful

(45)

Raelee's recipes

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

Helpful

(23)

Bill Y

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

Helpful

(21)

SusanD??

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

Helpful

(19)

MMK

11/23/2008

this is an excellent healthy recipe. I used lemon pepper to flavor instead of salt. Read More

Helpful

(18)

naples34102

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

Helpful

(11)

Yesenia

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

Helpful

(10)

Natty

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

Helpful

(9)

ROCKY MTN BLOOM

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

Helpful

(8)

maryenjoysmusic

03/28/2012

Disappointing. Not flavorful enough. Tomatoes did not help. I do not know why this had so many good reviews. Read More

Helpful

(5)

More Reviews

Reviews for: Photos of Asparagus with Tomatoes

1 of 42

All Reviews

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!

this is an excellent healthy recipe. I used lemon pepper to flavor instead of salt.

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.

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