Asparagus With Tomatoes And Olive Oil

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Filed Under: Recipes
Last Reviewed 06/30/2014

Asparagus With Tomatoes And Olive Oil

A Heart-Healthy Vegetable Recipe

  • ½ cup finely chopped onion
  • 1 clove garlic, chopped
  • ¼ cup organic extra virgin olive oil
  • 1-½ lbs. fresh asparagus, ends removed and cut into 2-inch pieces
  • 2 cups chopped fresh tomatoes
  • Black pepper to taste
  • 1 Tbsp. lemon juice

In a large saucepan, cook the onion and garlic in olive oil until the onion is golden and starting to brown. Rinse the asparagus and add to the onions. Mix well, cover, and cook on medium-low for about 5 minutes. Add tomatoes and pepper. Cover and cook about 40 minutes, until asparagus is soft and tomatoes have dissolved into a sauce. Stir in lemon juice. Serve warm. (Can be served over quinoa or short-grain brown rice.)

Makes 6 servings.

Nutrition Facts (per serving): Calories 125, Fat 10g, Sodium 8mg, Carbohydrate 7g, Dietary Fiber 3g, Protein 3.5g

See more heart-healthy vegetable recipes or search all heart-healthy recipes.

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