Pan-Roasted Asparagus and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Ingredients:
1 pound asparagus spears, trimmed |
1 tablespoon olive oil |
2 cups grape tomatoes |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Rinse asparagus (do not dry). Heat oil in a large nonstick skillet over medium-high heat. Add asparagus; cook 3 minutes. Add tomatoes; cook 2 minutes or until asparagus is crisp-tender and tomatoes just begin to burst, turning asparagus occasionally with tongs. Sprinkle with salt and pepper.
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