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Asparagus and Tomatoes


  • 3 pounds thin asparagus spears, trimmed and cut in half

  • 3 tablespoons extra virgin coconut oil

  • 2 tablespoons minced garlic

  • 3 large tomato, seeded and chopped

  • 3 pinches salt and pepper to taste

Total Time: 12 min Prep: 5 min Cook: 7 min
Yield: 12 Level: easy


  1. Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
  2. In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.