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Pan-Roasted Asparagus and Tomatoes

Prep time 5 mins
Cook time 6 mins
Yield 4 servings (serving size: 1/4 of asparagus-tomato mixture)

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

Nutrition 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

How to Make It

  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.

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