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Skillet Asparagus and Tomato Medley

A quick, flavor-packed dish featuring fresh asparagus, vibrant cherry tomatoes, and aromatic garlic, perfect for busy weeknights or delightful brunches.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean, Quick Meals
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.5 cups cherry tomatoes Look for vibrant, ripe tomatoes.
  • 1 bunch asparagus, ends trimmed and chopped Use fresh for the best crunch.
  • 0.5 medium red onion, sliced
  • as many as preferred whole garlic cloves
  • 2-4 small lemons, quartered and seeds removed Garnish for serving.
Oils and Seasonings
  • 1-2 tablespoons olive oil Extra virgin for best flavor.
  • Himalayan salt and cracked pepper, to taste Don’t be shy with seasoning!
  • 1 teaspoon thyme Substitute with basil or parsley if desired.
Optional Add-ins
  • 1 can white beans, drained and rinsed For extra protein.
  • cooked grain of choice (quinoa, farro, barley, brown, jasmine, or basmati rice) Serve as a base.

Method
 

Preparation
  1. Wash and prep your vegetables. Chop the asparagus and slice the red onion. Place them into a medium-sized bowl with a pinch of Himalayan salt, cracked pepper, and thyme. Drizzle with 1 tablespoon of olive oil, then toss to coat.
Cooking
  1. Heat the remaining olive oil in a large skillet over medium heat.
  2. Add your seasoned vegetables to the skillet. Cook for about 8-10 minutes, stirring occasionally until the asparagus is tender yet still a bit crisp, and the tomatoes are soft and bursting.
  3. If using, add the rinsed white beans a few minutes before removing from heat to warm through.
Serving
  1. Spoon your vibrant medley over your choice of cooked grains and garnish with lemon quarters.

Notes

Leftovers can be stored in a covered container in the fridge for up to 5 days. Reheat gently to preserve freshness.