INGREDIENTS:
2 lb. asparagus, cleaned and
trimmed
4 Tbsp. olive oil
6 cherry tomatoes, cut in half
2 cloves garlic, crushed
salt and pepper to taste
lemon juice to taste
parsley to taste
Steam or poach whole asparagus spears until tender-
crisp. Drain and pat dry. In a large skillet, heat the olive
oil. Add asparagus, tomatoes, garlic and salt and pepper to
taste. When the vegetables are lightly browned, sprinkle them
with lemon juice and parsley. Serve hot.
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