- 1 pint cherry tomatoes
- 8 ounces cheese, fresh Mozzarella
- 1 pound asparagus (1 bunch)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Slice the cherry tomatoes into halves (or fourths, depending on how big they are) and set aside. Cut the Mozzarella into small bite-sized pieces and set aside.
Trim the asparagus and slice into 2-inch pieces. Heat the oil in a large skillet over medium heat. Add the asparagus and sprinkle with salt and pepper. Cook, stirring occasionally, until tender, about 4 to 6 minutes. Remove from heat and stir in the cherry tomatoes and Mozzarella. Sprinkle with lemon zest and serve immediately.