Greek- asparagus with olive oil and tomato


1 1/2 lb asparagus; cleaned
1/2 cup olive oil
2 garlic clove; chopped fine
1 onion, medium; chopped
1/4 cup italian parsley -chopped
1 cup tomato, very ripe; chopped
1/4 cup dry white wine

Black pepper; freshly ground

How to prepare

Heat a 3-quart heavy stainless-steel or porcelain-lined stove-top casserole and add the olive oil. Saut

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