Italian Asparagus

Italian Asparagus

  • Prep Time: 5 mins
  • Total Time: 10 mins
  • Servings: 4

    • About This Recipe

    “Love asparagus!! From Cooking light”

    Ingredients

  • 1lbfresh asparagus spear
  • 3/4 cupchopped tomato
  • 2tablespoonschopped green onions
  • 1/8 teaspoondried oregano
  • 1/8 teaspoondried thyme
  • 1/8 teaspoonpepper
  • 2teaspoonsfreshly grated parmesan cheese or 2teaspoonsasiago cheese

    • Directions

  • Snap off tough ends of asparagus.
  • Remove scales from stalks with a knife or veggie peeler, if desired.
  • Arrange asparagus in a veggie steamer over boiling water.
  • Cover and steam 4 to 5 minutes or until crisp tender, keep warm.
  • Combine tomato and next 4 ingredients in a small bowl, stir well.
  • To serve, spoon tomato mixture over asparagus, sprinkle with cheese.

    • Reviews

  • “great recipe and pretty too!I used 3/4 C canned chopped tomatoes, parboiled asparagus for a couple min.In 9×13 pan arranged asparagus and put tomato mixture across middle.10 min, at 400.Come summer I will use fresh tomatoes and herbs and not warm it in oven.Great with trout almondine and brown rice.”

  • “Hi Derf, I loved this, I had to change oregano to basil because I am alergic, but it didn’t affect the recipe at all. We loved and i will be making it again. Its a keeper. Thanks for posting.”

  • “Really good and very different from anything I’ve had in the past.Was making recipe #112206 (Scoozi’s Pollo Al Limone) and needed a side veggie.This paired VERY well without stealing the show.The flavors were nice…I love tomatoes and asparagus.Next time I may add a bit of garlic into the process.I roasted the asparagus in the oven first after spraying them with a garlic/EVOO spray rather than steam.Would do this again as well. Delicious and highly recommended.Will make again.”

  • “This was the recipe I chose for my first time of making asparagus. (I wasn’t even sure what “scales” were till I bought some.) I used the ingredients as listed, though I didn’t measure, I just threw in amounts that looked right to me. The results were wonderful, no leftovers, we all ate seconds. Now I have a new vegetable dish; wow. Thanks!”

  • “Thanks for a fun way to eat asparagus!I used basil in addition to the oregano and thyme.It was great.”

  • “This is a really delicious dish. Perfect for dressing up vegetables.”

  • “Yummy recipe. I didn’t boil the asparagus first. I drizzled a tbsp. of olive oil over it, sprinkled some salt and pepper, covered it and roasted it in the oven for about 10 min. Then, I took it out and added the tomato-onion-herb mix and returned it to the oven for another 5 minutes. I think next time I may reduce the 5 minutes to 2-3 minutes to avoid soggy tomatoes. Enjoyed by all here anyways!”

    •