- 2 lbs fresh asparagus, trimmed
- 4 tablespoons olive oil
- 6 cherry tomatoes, halved
- 2 garlic cloves, crushed
- salt and pepper
- lemon juice
Directions See How It's Made
- Steam asparagus until tender crisp, drain and pat dry.
- In a large skillet, heat olive oil.
- Add the asparagus, tomatoes, garlic and salt and pepper.
- When vegetables are lightly browned, sprinkle them with lemon juice and serve hot as a side dish or cold as a salad.