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Don't omit the baby Romas as they make this recipe!
6 thin Asparagus spears
sliced yellow onion (a little less than 1/8 of a med-size onion)
3 cloves garlic, smashed
olive oil + butter (sometimes I use bacon grease!)
2 baby roma tomatoes (or cherry if you have these), sliced in half
Sea Salt + Pepper
How To Prepare:
preheat oven to 425'
drizzle little olive oil on a foil-lined pan (I use a toaster-oven pan.. perfect size)
lay asparagus spears side-by-side
cover w/ a little sea salt and some pepper to taste
crumble a pat of butter on the asparagus
toss on the tomatoes, garlic and onions
Cook for appx 10mins or until just tender.
Number of Servings:
Carbs per serving - include all nutritional information if known: