Sauteed asparagus and tomato with lemon (Brynn)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 asparagus spearsSmall handful of cherry tomatoes (3-6, depending on size)A squeeze of fresh lemon Juice (0.5-1 tsp)
Slice asparagus into bite size pieces (or cook whole, if preferred), discard tough ends
Use a non stick pan over medium-high heat
Coat lightly with olive oil or cooking spray (very lightly)
Toss asparagus stems into pan, let sizzle for about 1 minute and then add in the heads (the heads cook faster)
Sautee until bright green, or about 1-3 minutes
Add tomatoes
As tomatoes heat up, poke with a fork or smash with a spoon so they 'burst'
Can be cooked bright and al dente (just barely warmed) or to a darker color with a soft texture, but usually only just a couple minutes.
Just before removing from the pan, squeeze a little lemon over top (think of this like salt - use sparingly)
Serve hot!!
Serving Size: makes one 1 cup serving
Number of Servings: 1
Recipe submitted by SparkPeople user BRYNN.RAY.
Use a non stick pan over medium-high heat
Coat lightly with olive oil or cooking spray (very lightly)
Toss asparagus stems into pan, let sizzle for about 1 minute and then add in the heads (the heads cook faster)
Sautee until bright green, or about 1-3 minutes
Add tomatoes
As tomatoes heat up, poke with a fork or smash with a spoon so they 'burst'
Can be cooked bright and al dente (just barely warmed) or to a darker color with a soft texture, but usually only just a couple minutes.
Just before removing from the pan, squeeze a little lemon over top (think of this like salt - use sparingly)
Serve hot!!
Serving Size: makes one 1 cup serving
Number of Servings: 1
Recipe submitted by SparkPeople user BRYNN.RAY.
Nutritional Info Amount Per Serving
- Calories: 30.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 2.5 g
- Protein: 2.6 g
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