1 tbsp olive oil
1 cup cherry tomatoes
1 bunch asparagus
2 cloves garlic
2-3 tbsp fresh herbs – basil, parsley, oregano, thyme
juice of ½ lemon (about 1 – 1 ½ tbsp.)
salt and pepper to taste
Heat the oil in a pan over a medium heat and add the cherry tomatoes, asparagus and garlic. Sauté until the tomatoes and asparagus until cooked, squashing the tomatoes when they’re cooked. Just before serving, add the lemon juice and fresh herbs, tossing it all together.
Serve on lightly toasted wholegrain bread.