Tomato-Asparagus Salad

• 2 tsp. olive oil
• 2 garlic cloves
• 1 lb. green asparagus
• 2 oz. sun-dried tomatoes in oil, chopped
• 8 oz. cherry tomatoes, sliced in half
• 1 avocado - peeled, pitted, and chopped
• Salt and pepper, to taste

Heat a large pan over medium heat with the olive oil. Meanwhile, peal and mince the garlic, and wash and chop the asparagus into slightly larger than bite-sized pieces. Add to the pan along with the chopped sun-dried tomatoes and cook, stirring constantly, until the asparagus and garlic are softened and tender; set aside.

In a large, shallow salad bowl, combine the halved cherry tomatoes and chopped avocado. Add the contents of the pan with the asparagus and toss well to combine. Season with salt and pepper and serve alongside everything from grilled foods to sandwiches to pasta dishes.

• Yields: 4 servings
• Preparation Time: 30 minutes