Asparagus with Sun Dried Tomatoes
- 1 small bunch of asparagus
- 1/2 bunch of arugula
- 1/4 cup of sun dried tomatoes
- 1 teaspoon powdered garlic
- 1/2 cup water, veggie broth, or white wine (either would work)
- fresh ground black pepper
You’ll need a large frying pan with a lid.
Tip: You know how sometimes you’ve tried to eat asparagus and part of it can be a little tough and stringy? To avoid that, take each asparagus (hold each end in each hand) and bend it. From where it snaps up is the tender, good stuff. Don’t throw out the bottoms though as you can shred those and add them to salads or stir fry or whatever.
Chop the asparagus into about 1/2″ pieces. Take the bunch of arugula and from about the center point, cut off the lower leaves and stems. We’re actually going to be using those (and save the leaves for a fresh salad). Give them a few more chops so they’re 1/2″ – 1″ pieces.
Chop the sun dried tomato into smaller pieces.
Add the water (veggie broth, or wine) to your frying pan and put it on medium heat. Let it heat up a couple minutes and add the garlic powder. Toss in the asparagus. Throw on the lid and let this cook about 6 minutes or until the asparagus is a little crisp but tender. Throw in the chopped arugula and sun dried tomato. Stir around and cook another 2 minutes. Remove from heat and serve with some fresh ground black pepper to taste.
Makes 2 servings.