Friday, May 2, 2008

Asparagus with Tomatoes (Domatesli Kuşkonmaz)

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.

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