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Prep 10min
Total30min
Servings4
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
80
Calories from Fat
25
Total Fat
3 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
160 mg
Potassium
310 mg
Total Carbohydrate
12 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
24%
24%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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