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SKILLET ASPARAGUS & TOMATO MEDLEY

top down view of freshly cooked asparagus and tomato medley in a skillet.

A colorful and delicious mix of vegetables, paired with a white bean and grain for a quick n’ healthy meal.

Scale

Ingredients

Instructions

Prep: Prep your veggies and place in medium size bowl along with salt, pepper and thyme. Drizzle with 1 tablespoon olive oil and mix to coat.

Saute: Heat the remaining olive oil in a skillet over medium heat. Add vegetables and cook for about 8 – 10 minutes stirring occasionally. Done when asparagus is just for tender and tomatoes are soft and just about to burst.

Add optional beans: A few minutes before removing from heat, add beans and let warm through.

Serve warm on a bed of grains such as quinoa, farro, rice or barley.

Serves 3

Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container.