Ingredients20 m servings 63 cals
- Heat the olive oil in a skillet over medium heat; cook and stir the garlic and tomatoes in the hot oil until fragrant, 2 to 3 minutes. Add the asparagus to the skillet and toss until coated with the oil mixture. Season with salt and pepper. Pour the beef broth over the asparagus mixture. Cover the skillet and cook until the asparagus is bright in color and slightly crunchy, 7 to 10 minutes.
Per Serving: 63 calories; 3.6 g fat; 6.6 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 90 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is actually pretty good. I was wondering why noone reviewed it. I sprinkled it with a slight touch of shredded parmesan cheese. The sundried tomato compliments the asparagus without over...
This was great & so easy! I love sundried tomatoes, and they added a great zest to the asparagus. I also added some capers. One caution: it is easy to over cook, so watch them carefully. The sug...
I would cook the garlic in low heat because it burns quickly. the asparagus where tender within 7 minutes. good side dish.
Nice, colorful side dish. I sautéed the garlic and tomatoes in a jalapeno flavored olive oil for a bit of extra kick. The flavors were ok, but I felt it was missing something. I think next time ...