Pan-Roasted Asparagus and Tomatoes

Name: Pan-Roasted Asparagus and Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 Ib(450g) asparagus; 1 Ib(450g) cherry tomatoes; 2 tbsp. olive oil; 2 tsp. chopped fresh thyme; 2 cloves garlic, whole; to taste salt and pepper; 4 eggs, poached for serving; red pepper flakes for garnish

Trim and wash the asparagus and chop the fresh thyme.

Cook30 min
Total30 min
Serves4
LevelEasy

Breakfast Dairy-Free Gluten-Free Keto Low-Carb Vegetarian Mediterranean

Ingredients

Preparation

Trim and wash the asparagus and chop the fresh thyme.

Method

Place the asparagus onto a skillet along with olive oil, thyme, salt, and whole garlic cloves.
Pour enough water to cover the asparagus, bring to a boil, cover and cook on high until the water evaporated for about 5-8 minutes, add the tomatoes in the last few minutes of the cooking, season with black pepper to taste.
Garnish with red pepper flakes, enjoy the asparagus and tomatoes with pouched eggs.