1 bunch fresh asparagus, trimmed
2/3 cup water
1 / 4 cup olive oil
1 / 2 cup grated Parmesan cheese
10 grape tomatoes, halved | | Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
|
|
