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Asparagus with Tomatoes

"This is a delicious manner to take advantage of early spring's flavorful asparagus. A incredible dish to accompany huge, busy food, as most of the work can be accomplished in advance of time and the asparagus reheated with the tomatoes and garlic on the remaining minute even as the roast (or some thing else) is resting. Also a delicious instruction for inexperienced beans in place of the asparagus."

Ingredients :

1 pound thin asparagus spears, trimmed and cut in 1/2
1 tablespoon more-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to flavor

Instructions :

Prep : 5M	Cook : 4M	Ready in : 12M

Place the asparagus in a massive skillet and fill with approximately 1 inch of water. Cover the pan and set over high warmth. When the water involves a boil, cook for 2 minutes or until the asparagus is bright green and nearly smooth.
In a separate skillet, warmness the oil over medium warmness. Add the garlic; prepare dinner and stir for 1 minute. Add the tomato to the skillet and cook for approximately 1 minute or until heated via. Season with salt and pepper. Add asparagus to the pan and cook dinner for about 2 mins, until hot.

Notes :

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