Total Time
25mins
Prep 10 mins
Cook 15 mins

So simple, so easy--and such good flavors. Delicious with a crisp rose. The fifteen minutes of prep is for boiling water and blanching the asparagus.

Ingredients Nutrition

Directions

  1. Preheat an Omelette Pan on medium heat until the rim of the pan is hot-to-the-touch.
  2. Add the olive oil and heat for another minute.
  3. Add the garlic, shallots, tomatoes and asparagus.
  4. Cook for 3-4 minutes and remove from the heat.
  5. Remove to a serving platter, garnish with the chiffonade of basil, and season with salt and pepper.
Most Helpful

5 5

Very good! Used sage instead of basil because I didn't have any, but still worked.

5 5

Loved this recipe...I did add a little fresh oregano to it...Great way to serve asparagus...

4 5

Lovely, fresh flavors. We added some green beans because we only had about half a pound of asparagus. We also used sweet cherry tomatoes rather than romas simply b/c they were in season here. Light, flavorful and yummy!