1 1/2 lbs fresh asparagus washed, trimmed and cut in bite size pieces
2/3 cup sun dried tomatoes packed in oil (drained with oil reserved)
2 cloves garlic minced
1 teaspoon dried oregano
2/3 cup fresh grated Parmesan
Salt & Pepper
Add 1 tablespoon of the oil that is packed with the sun dried tomatoes to a skillet over medium heat. Add the asparagus and cook for 5-7 minutes stirring frequently. Add the tomatoes and cook for 2 more minutes. Add the garlic and oregano and cook for additional minute. Sprinkle with Parmesan and salt & pepper to taste.