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Asparagus with Tomatoes

"This is a delicious way to take benefit of early spring's flavorful asparagus. A top notch dish to accompany big, busy food, as most of the work may be accomplished in advance of time and the asparagus reheated with the tomatoes and garlic on the final minute while the roast (or anything else) is resting. Also a scrumptious practise for inexperienced beans in place of the asparagus."

Ingredients :

1 pound thin asparagus spears, trimmed and cut in 1/2
1 tablespoon greater-virgin olive oil
2 teaspoons minced garlic
1 big tomato, seeded and chopped
1 pinch salt and pepper to taste

Instructions :

Prep : 5M	Cook : 4M	Ready in : 12M

Place the asparagus in a large skillet and fill with approximately 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, prepare dinner for 2 minutes or till the asparagus is shiny inexperienced and almost soft.
In a separate skillet, warmness the oil over medium warmness. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook dinner for approximately 1 minute or till heated thru. Season with salt and pepper. Add asparagus to the pan and cook dinner for approximately 2 minutes, till warm.

Notes :

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