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Ingredients
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1 pound thin asparagus spears, trimmed and cut in half
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1 tablespoon extra-virgin olive oil
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2 teaspoons minced garlic
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1 large tomato, seeded and chopped
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salt and pepper to taste
Directions
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Pour 1 inch water into a large skillet. Add asparagus, cover the skillet, and bring to a boil over high heat. Cook until asparagus is bright green and tender, about 2 minutes. Use tongs to transfer asparagus to a plate.
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Heat oil in a separate skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add tomato and cook until heated through, about 1 minute. Season with salt and pepper. Add asparagus and cook until hot, about 2 minutes.
Nutrition Facts (per serving)
63 | Calories |
4g | Fat |
7g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 63 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 5mg | 0% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 3g | 6% |
Vitamin C 13mg | 14% |
Calcium 34mg | 3% |
Iron 3mg | 14% |
Potassium 343mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.