Sauteed Asparagus and Tomatoes
Fresh Asparagus and tomatoes are sautéed together to make this simple easy summer side dish recipe that takes advantage of fresh summer vegetables from the garden or farmers market. Ready to serve in 15 minutes.
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Dice the bacon and fry until crisp.
Add the shallot and tomatoes to the pan and sauté until the shallot is translucent.
Add the olive oil, asparagus, garlic, salt and pepper to the pan and toss.
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.
Transfer the asparagus to a serving platter along with all the liquid from the pan.
Grate fresh Parmesan cheese over the top and serve immediately.
2 to 4 servings
Serving: 1 Serving | Calories: 180 kcal | Carbohydrates: 7 g | Protein: 9 g | Fat: 13 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 19 mg | Sodium: 460 mg | Potassium: 337 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1047 IU | Vitamin C: 11 mg | Calcium: 182 mg | Iron: 3 mg
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