Sauteed Shrimp and Asparagus

1 tbsp EVOO, divided
1 lb fresh asparagus, cut
1 lb shrimp, large-size, peeled and deveined
2 cups grape tomatoes, halved
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1 clove garlic (1-1/2 tsp) minced
1/4 cup white wine

I weigh 4 oz of the cooked shrimp separately before adding the remaining vegetables and sauce to my plate. I have also seasoned the shrimp only with a little Creole spice for more flavor; very good.

Heat 2 tsp EVOO in a large, non-stick skillet over medium-high heat. Add asparagus in a single layer, increase heat and cook until slightly browned and somewhat soft (about 5 min). Add remaining oil then the shrimp. Saute 1-2 min. Add tomatoes, oregano, salt and pepper and saute until shrimp are cooked through and tomatoes are soft (1-2 min).

Serving Size: 1-1/4 cups