1 bunch green asparagus 5 ripe small tomatoes 1 tbsp olive oil 1 tsp salt 1 tsp oregano
Cut and discard the hard part of the asparagus. Cut in half. Put olive oil in a pan and sautee the asparagus for 2-3 minutes. Quarter the tomatoes and add to the asparagus. Add the oregano and the salt. Mix and cover pan. Allow to cook under low heat for 10 minutes. This is a perfect spring side dish.