4 servings (serving size: 1/4 of asparagus-tomato mixture)
1 pound asparagus spears, trimmed
1 tablespoon olive oil
2 cups grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Rinse asparagus (do not dry). Heat oil in a large nonstick skillet over medium-high heat. Add asparagus; cook 3 minutes. Add tomatoes; cook 2 minutes or until asparagus is crisp-tender and tomatoes just begin to burst, turning asparagus occasionally with tongs. Sprinkle with salt and pepper.