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 minPrep: 5 minCook: 7 minYield: 12Level: easy
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.
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.