Pan-Roasted Asparagus and Tomatoes

Yield: 4 servings (serving size: 1/4 of asparagus-tomato mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 7.5g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 151mg
  • Calcium: 40mg

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. 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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