Skillet Asparagus and Tomato Medley
A vibrant and easy dish featuring fresh asparagus, juicy cherry tomatoes, and fragrant garlic, perfect for a quick weeknight meal or a light lunch.
Ingredients
Vegetables
- 1.5 cups cherry tomatoes Opt for organic if you can, they burst with flavor!
- 1 bunch asparagus Look for bright green stalks for the best flavor.
- 0.5 medium red onion, sliced Feel free to swap with yellow onion if that's what you have.
- 4 cloves whole garlic Their flavor mellows beautifully while cooking.
- 2-4 small lemons, quartered Fresh juice takes the medley to another level!
Oils and Seasoning
- 1-2 tablespoons olive oil, divided Invest in a good-quality extra virgin olive oil for the best taste.
- Himalayan salt and cracked pepper, to taste
- 1 teaspoon thyme Fresh thyme is lovely, but dried works too!
Optional Add-Ins
- 1 can white beans, drained and rinsed A great way to add protein and substance to the dish.
- Cooked grain of choice (quinoa, farro, barley, brown, jasmine or basmati rice) Serve it on a bed of your choice for a heartier meal.
Instructions
Preparation
- Wash and trim the asparagus. In a bowl, combine asparagus, cherry tomatoes, sliced red onion, whole garlic cloves, salt, pepper, and thyme. Drizzle with 1 tablespoon olive oil and toss to coat.
Cooking
- In a large skillet over medium heat, pour in the remaining olive oil until shimmering but not smoking.
- Add the veggie medley to the skillet and stir occasionally for about 8-10 minutes, or until the asparagus is just fork-tender and tomatoes are soft.
- If using white beans, fold them in a few minutes before removing everything from the heat to warm through.
Serving
- Serve warm on a bed of grains such as quinoa, farro, rice, or barley.
Notes
Store leftovers in a covered container in the refrigerator for up to 5 days. Ensure skillet is hot enough before adding veggies and take care not to overcook the asparagus.