Ingredients
- lb thin asparagus spears (trimmed, halved)
- tbsp extra-virgin olive oil
- tsp minced garlic
- large tomato (seeded, chopped)
- salt and pepper to taste
Instructions
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Step 1
First, place the asparagus in a large skillet and add about an inch of water. Cover and bring to a boil over high heat. Once boiling, cook for 2 minutes until bright green and nearly tender—be careful not to overcook. Drain and set aside. Meanwhile, heat olive oil in a separate skillet over medium heat. Add minced garlic and sauté for about a minute until fragrant, then toss in the chopped tomato. Cook for another minute just until the tomato softens slightly. Season with a pinch of salt and pepper. Add the blanched asparagus to the tomato mixture and stir gently for about 2 minutes to combine flavors and heat through. I like to finish with a squeeze of lemon or a sprinkle of fresh herbs, but that’s optional. When I make this, I sometimes add a dash of red pepper flakes for a little kick. It’s important not to skip the blanching step
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Step 2
it ensures the asparagus stays crisp-tender. After draining, I let the asparagus sit for a moment so excess water drips off before adding it to the tomato mix. This keeps the dish from becoming watery. Serve immediately while warm.