2 large garlic cloves, chopped
1/2 Spanish onion (the purple one), thinly sliced
chili powder, to taste
1 asparagus bunch (may substitute broccoli)
sliced mushrooms (optional)
1 (15-ounce) can diced tomatoes
I usually cook this after school. It's quick and I think it tastes great.
1) Heat oil in a pan. Add garlic, onion, and chili powder. Cook until onion is crisp.
2) Blanch asparagus in a pot of boiling water until cooked to crispness preference.
3) Add mushrooms and asparagus to onion mixture. Continue cooking until mushrooms become a bit soft.
4) Add tomatoes and simmer for about half an hour. Serve over pasta.