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Sauteed Asparagus, cooking with Pompeian, Olive Oil, Cooking healthier with olive oil

Sauteed Asparagus and Tomatoes

  • Author: Arlene Mobley
  • Prep Time: 8 minutes
  • Cook Time: 8 minutes
  • Total Time: 16 minutes
  • Yield: 2-4 servings 1x
  • Category: Side Dish
  • Method: Saute
  • Cuisine: American


Sauteed Asparagus and Tomatoes is an easy spring or summer recipe taking advantage of fresh asparagus and garden grown tomatoes.



  • 1 bunch fresh asparagus, cleaned and rinsed
  • ½ cup cherry tomatoes, quartered
  • 3-4 sliced bacon,
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon Olive Oil
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • fresh grated Parmesan cheese


  1. Dice the bacon and fry until crisp.
  2. Add the shallot and tomatoes to the pan and sauté until the shallot is translucent.
  3. Add the olive oil, asparagus, garlic, salt and pepper to the pan and toss.
  4. Cover the pan and cook the asparagus until heated through but still crisp, about 3-4 minutes. Thick asparagus will need to cook a few minutes longer.
  5. Transfer the asparagus to a serving platter along with all the liquid from the pan.
  6. Grate fresh Parmesan cheese over the top and serve immediately.
  7. serves 2-4

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