Asparagus - Asparagus Parmesan With Tomatoes

Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
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Chowhound
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Asparagus - Asparagus Parmesan With Tomatoes

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1 bunch fresh asparagus, trimmed
⅔ cup water
¼ cup olive oil
½ cup grated Parmesan cheese
10 grape tomatoes, halved

Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
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