Asparagus Provencal

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  fresh garlic cloves, minced
• 1  medium shallot, minced
• 2  roma tomatoes, peeled, seeded and diced
• 1  lb  fresh asparagus spear, trimmed and blanched
• 4  large fresh basil leaves, cut into chiffonade
•  salt and black pepper

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.