Pan-Roasted Asparagus and Tomatoes

recipe

Yield:

4 servings (serving size: 1/4 of asparagus-tomato mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 72
Caloriesfromfat 0.0 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 7.5 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 151 mg
Calcium 40 mg

Ingredients

1 pound asparagus spears, trimmed
1 tablespoon olive oil
2 cups grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. 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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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