Sautéed Asparagus w/ Golden Garlic & Sundried Tomatoes
1 bunch asparagus, trimmed of wooden ends
3-4 garlic cloves, sliced thinly
1 cup sundried tomatoes, minced
3-4 tablespoons olive oil
2 tablespoons balsamic vinegar
Heat 1 tablespoon of olive oil in a small sauté pan. When hot add the garlic slices. Cook until just golden. Drain on a paper towel.
Heat 2 tablespoons of olive oil in a medium sauté pan. Add asparagus and sundried tomatoes. Toss to coat and cook until asparagus are crisp-tender, about 5 minutes. Season with salt and pepper. Toss asparagus and sundried tomatoes with golden garlic and balsamic vinegar.