This dish can be served as an appetizer or as a side. It can be made last minute and always dresses up table. It is also very nutritious and – more importantly – tremendously delicious! Here is what you are going to need for this:
1 pound trimmed asparagus
2 TBS olive oil
1/4 cup sun-dries tomatoes in olive oil
1 tsp. salt
1 tsp. black pepper
Heat the olive oil in a large skillet. Add the trimmed asparagus and cook for about 5 minutes – on high heat – until asparagus turns bright green and is still crisp.
Add the tomatoes and cook – stirring – for another 4 to 5 minutes. Taste the asparagus – it should be cooked but still crisp. If it is still a little hard go ahead and cook for a little longer. Season with salt and pepper and mix well. Serve and enjoy!
CALORIES 65.58; FAT 5.24 grs (sat 0.74; mono 3.68; poly 0.61); PROTEIN 1.93 grs ; FIBER 1.94 grs; CARBS 4.23 grs; CHOLESTEROL 0.00 mg; IRON 1.87 mg; SODIUM 401.53 mg; CALCIUM 22.15 mg