|Fresh asparagus spears||1 Pound|
|Vegetable cooking spray||1|
|Garlic||1 Clove (5 gm), minced|
|Cherry tomatoes||10 , halved|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
Snap off tough ends of asparagus spears.
Remove scales from spears with a knife or vegetable peeler, if desired.
Cut asparagus spears diagonally into 1-inch pieces.
Arrange asparagus pieces in a vegetable steamer over boiling water.
Cover and steam 4 to 5 minutes or until asparagus is crisp-tender.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add asparagus and garlic; saute 4 to 5 minutes or until tender.
Stir in tomato halves, oregano, thyme, and pepper.
Cook 1 minute or until thoroughly heated, stirring constantly.
Transfer mixture to a serving dish, and sprinkle evenly with Parmesan cheese.
Serving size: Complete recipe
Calories 207 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 13.2 mg4.4%
Sodium 1083.9 mg45.2%
Total Carbohydrates 22 g7.5%
Dietary Fiber 5.6 g22.3%
Sugars 9.9 g
Protein 12 g24.4%
Vitamin A 69.3% Vitamin C 67.6%
Calcium 41.7% Iron 48.2%
*Based on a 2000 Calorie diet