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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Was xeroxed and given to me by a nurse. Not sure where it originated. Ingredients:
1 lb fresh asparagus |
1 medium tomato, seeded and chopped |
2 tablespoons chopped green onions |
1/8 teaspoon dried oregano |
1/8 teaspoon dried whole thyme |
1/8 teaspoon pepper |
2 teaspoons freshly grated parmesan cheese |
Directions:
1. Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cover and cook in small amount of boiling water 4 minutes or until crisp-tender. Drain; arrange on serving platter and keep warm.
2. Combine tomato and next 4 ingredients in a small bowl; stir well. Spoon tomato mixture over asparagus; sprinkle with cheese. Serve.
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