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MORE+ LESS This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Arrange asparagus on a platter; top with tomato mixture.
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Composition - Asparagus with Roma tomatoes:
- You need 1 bunch asparagus
- You need 1 tbsp olive oil/coconut oil
- Need 1/2 cup - sunflower kernels
- Get 1 - garlic salt/pepper to taste
- Require 2 for Roma tomatoes
I know it doesn't need that kind of over. This asparagus quiche recipe takes advantage of fresh, delicious spring asparagus. Serve this quiche as a lunch or brunch dish. Asparagus Quiche With Mushrooms and Tomatoes.
Asparagus with Roma tomatoes how to cook:
- Heat oil/coconut oil in skillet
- Place bunch of asparagus in oil and cook for about 5 minutes
- Dice tomatoes and place in skillet and cook to your doneness
- Sprinkle with seasoning and enjoy!!
In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly. Arrange the French bread on the baking sheet. Add the cherry tomatoes and peas. Pour the chicken stock into the pan and bring the mixture to a simmer.
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