warm-asparagus

Ingredients

  • 2 bunches medium sized asparagus (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 cup fresh or thawed frozen peas
  • ½ pint grape tomatoes, cut in half lengthwise
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

With a vegetable peeler, gently peel the outer layer of the asparagus stalks. Cut off the tough, woody ends at the bottom and discard.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 30 seconds. Add the peeled and trimmed asparagus and cook, stirring occasionally, until tender, about 5 minutes. Add the peas, tomatoes, vinegar, chives, salt, and pepper. Cook for 1 minute, stirring gently. Serve warm or at room temperature.

Servings

Serves 8

Written by Carol Kicinski

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