Oxmoor House MARCH 2010
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.
Go to Full Version of