8 - 10 servings
2 bunches fresh asparagus (2 to 2 1/2 pounds)
6 cloves garlic, minced
1 jar (8 ounce) julienne cut sun-dried tomatoes in oil
1/2 teaspoon each: salt, black pepper and red pepper flakes
Wash asparagus. Snap woody stems from bottom and discard. Pat dry with a clean towel. Cut asparagus into 2-inch pieces. Chop garlic very finely to mince.
Heat tomatoes (including oil) in a large skillet or wok over Medium-High heat. Add garlic and asparagus. Sauté 5 to 6 minutes until asparagus is crisp-tender.
Stir in salt, black pepper and red pepper flakes. Remove from heat and serve while hot.
No Nutritional Information Available