Asparagus Tomato and White Beans

Ingredients

(4 people)

• Chopped Tomatoes 26.6oz 2 cups
• Asparagus, cut into 2-inch pieces and tough ends removed 1 lb
• Dried oregano 2 tsp
• Extra virgin olive oil to taste
• Fresh parsley for garnish
• Garlic cloves 4 chopped
• Pepper to taste
• Salt to taste
• Sweet paprika ¾ tsp
• White beans, drained 1 15-oz can
• Yellow onion 1 small, chopped

Preparation

1. In a saucepan, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions and cook for 3 to 4 minutes or until golden, stir often. Add garlic and cook another 30 seconds.
2. Now add Pomì Chopped Tomatoes and the white beans. Season with salt and pepper, oregano, and paprika. Bring to a boil, then turn heat down to medium-low and let simmer 15 minutes.
3. While sauce is simmering, in a large skillet that has a lid, heat about 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add asparagus and season with salt. Toss for a couple of minutes, then cover and cook for 5 minutes or so until asparagus is cooked but still has some crunch.
4. Add the cooked sauce to asparagus skillet. Cook together for 5 more minutes or so. Garnish with parsley and serve hot or warm.