This is very fast — about 5 minutes, it depends on how you decide to cook the asparagus.
How to Cook the Asparagus:
I often steam it (if I’m boiling cous cous or pasta, I just add the asparagus to the last 3 minutes in the steamer basket or directly on top in the cooking water and use a slotted spoon to remove it). If I’m roasting something in the oven, i.e. a chicken, then I’ll roast the asparagus with extra virgin olive oil and a little salt/pepper in the oven for 3 or 4 minutes. If I’m using a pan to sauté or braise something, I’ll sauté the asparagus on medium high heat or high heat in extra virgin olive oil for about 5 minutes. I’m pro-cooking but anti dishes…basically, I use whatever cooking method avoids breaking out another pan.
2 cups of asparagus tough stem ends removed (if you’re not sure, remove the bottom 1/3 from each asparagus).
1 large tomato of your choosing (cut into cubes or bite sized pieces)
Extra virgin olive oil
Salt and pepper to taste
Optional: 2 tbsp of sliced green garlic or scallions
Steps to put this on your table:
While the asparagus is still warm, add it along with the tomato in a small bowl, about 1/4 cup of extra virgin olive oil, salt (about 1/2 tsp.) and freshly ground pepper to taste. If using the green garlic or scallions, add at the end.