INGREDIENTS
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6-8 cups water
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1/2 teaspoon salt
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1 bunch (1 pound) asparagus
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1 dry pint cherry tomatoes
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1 tablespoon butter
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1 tablespoon olive oil
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2 cloves garlic, minced
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salt and pepper to taste
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2 tablespoons cream
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1/4 to 1/3 cup freshly grated Parmesan