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Asparagus & Burst Tomatoes Recipe

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This recipe for Asparagus & Burst Tomatoes is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bundle of asparagus
1 container of cherry tomatoes
1 tsp olive oil
1 tsp Mrs Dash or your fav seasoning combo
Directions:
Directions:
Rinse and drain your asparagus and tomatoes. Trim the bottom 2-3 inches off of the asparagus. Cut the rest of the stalk into 2 or 3 pieces.

STOVE TOP
Heat a frying pan over med heat, add the butter and olive oil. Put the veggies in the pan and sprinkle with the seasoning, stir gently. Cover the pan but leave a small 1" gap on one side. This allows the steam to escape but still keeps the heat concentrated in the pan. Cook 10-15 min stirring occasionally, then serve.

OVEN
Preheat oven to 350*
Put it all on a baking sheet and spread out evenly. Put asparagus pieces and tomatoes in a large bowl. Drizzle with the olive oil and butter and sprinkle with the seasoning. Toss gently till the veggies are evenly coated. Bake 15 min and serve.
Personal Notes:
Personal Notes:
These are good done in either oven or frying pan. It depends on where I have the most room to put them. Tim loves asparagus and I love tomatoes so this is a favorite.

 

 

 

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