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

Sauteed Asparagus and Tomatoes

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
Prep Time 8 mins
Cook Time 8 mins
Total Time 16 mins
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 180 kcal


  • 1 bunch fresh asparagus cleaned and rinsed
  • ½ cup cherry tomatoes quartered
  • 3-4 slices bacon
  • 1 medium shallot minced
  • 1 whole garlic clove minced
  • 1 tablespoon Olive Oil
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ cup fresh grated Parmesan cheese
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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: 1Serving | Calories: 180kcal | Carbohydrates: 7g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 460mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1047IU | Vitamin C: 11mg | Calcium: 182mg | Iron: 3mg
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