Asparagus Provencal - cooking recipe

Ingredients

1 tablespoon olive oil
2 fresh garlic cloves, minced
1 medium shallot, minced
2 roma tomatoes, peeled, seeded and diced
1 lb fresh asparagus spear, trimmed and blanched
4 large fresh basil leaves, cut into chiffonade
salt and black pepper

Preparation

Preheat an Omelette Pan on medium heat until the rim of the pan is hot-to-the-touch.
Add the olive oil and heat for another minute.
Add the garlic, shallots, tomatoes and asparagus.
Cook for 3-4 minutes and remove from the heat.
Remove to a serving platter, garnish with the chiffonade of basil, and season with salt and pepper.