Passover: Asparagus with Tomatoes | Submitted By: KEANSOR

1 pound thin asparagus spears, trimmed and cut in half1 tablespoon extra-virgin olive oil2 teaspoons minced garlic1 large tomato, seeded and chopped1 pinch salt and pepper to tastePlace 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. 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. Amount Per Serving  Calories: 63 | Total Fat: 3.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 63

Total Fat: 3.6gCholesterol: 0mgSodium: 102mgTotal Carbs: 6.7g    Dietary Fiber: 2.9gProtein: 3g VIEW DETAILED NUTRITION
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