Asparagus with tomatoes and onion by Tina Ferrari
I just made this as a small lunch today, though it would also make a good side dish.
1 Tbs. olive oil
1 small bunch of asparagus
1 onion, chopped
5 or 6 plum or cherry tomatoes, halved
salt, to taste
Heat oil in a skillet or wok over a medium-high flame. Brown the onion, then sauté the asparagus for a few minutes. If you think you need more moisture, a splash of water or even white wine will do the trick. Add the tomatoes, cover the skillet and simmer for about 5 minutes or until the asparagus is tender. Add salt according to your preferences. Serve drizzled with olive oil and enjoy with some good crusty bread and maybe a glass of white wine.