Asparagus with Tomatoes

Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Asparagus pairs with color and flavor in an easy skillet side dish.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

2
teaspoons vegetable oil
1
small onion, chopped (1/4 cup)
3
roma (plum) tomatoes, chopped (1 cup)
1
tablespoon lemon juice
1
tablespoon honey
1/4
teaspoon salt
1 1/2
pounds asparagus

  • 1 Heat oil in 10-inch skillet over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
  • 2 Wipe out skillet. Heat 1 inch water to boiling in skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture.

Expert Tips

Slash fat by using vegetable or chicken broth for the vegetable oil, adding more by teaspoonful if needed.

You’ll get the lemon juice needed for this recipe from about half of one medium lemon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
160 mg
160 %;
Total Carbohydrate
12 g
12 %
(Dietary Fiber
2 g
2 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
24%;
Calcium
2%;
Iron
4%;
Exchanges:
2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.