Tomatoes, Beef, & Asparagus

1 pound asparagus, cut diagonally
1/2 cup water
1 pound lean boneless steak,
cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
6 scallions, thinly sliced
1 clove garlic, crushed
24 cherry tomatoes, halved

Combine the asparagus and water in a skillet and
bring to a boil. Reduce heat, cover and simmer until
the asparagus is tender, about 2 minutes. Pour off
water. Add beef, salt, pepper, scallions, and garlic.
Sauté until the beef is cooked through. Add the
tomatoes and sauté until heated thoroughly
Makes 4 servings.

Source: http://www.thyca.org/Cookbook.pdf

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