1 Tbsp. olive oil
2 cloves fresh garlic, minced
1 medium shallot, minced
2 Roma tomatoes, seeded and diced
1 lb. fresh asparagus spears, trimmed and blanched
4 large fresh basil leaves, chiffonade
salt and freshly ground pepper
Preheat a 10-in. omelette pan on medium heat until the rim of the pan is hot to the touch. Add the olive oil and heat for another minute.
Add the garlic, shallot, tomatoes and asparagus. Cook for 3 - 4 minutes and remove from the heat.
Transfer to a serving platter and garnish with the chiffonade of basil and season with salt and pepper.