How to Make Sautéed Asparagus

Let’s make sautéed asparagus with sun dried tomatoes today. This is very easy but also elegant. You can serve it as a side with any dish and don;t shy away from making it for Thanksgiving or Christmas. Make sure you do not over cook the asparagus so that it retains it’s crispiness.

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:

Serves six

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

Print the Asparagus and Sun Dried Tomatoes Recipe Here