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

5 from 1 reviews

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


  • 1 1/2 cups (about 10 oz.) cherry tomatoes
  • 1 bunch asparagus (about 10 oz.), ends trimmed and chopped in thirds
  • 1/2 red onion, sliced
  • whole garlic cloves, as many as you like
  • 24 small lemons, quartered and seeds removed
  • 12 tablespoons olive oil, divided
  • himalayan salt & cracked pepper, to taste
  • 1 teaspoon thyme
  • 1 can (15 oz) white beans, drained and rinsed (optional)
  • cooked grain of choice – quinoa, farro, barley, brown, jasmine or basmati rice (optional)


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.