Asparagus with Tomatoes

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

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
Slash fat by using vegetable or chicken broth for the vegetable oil, adding more by teaspoonful if needed.
Did You Know...
You’ll get the lemon juice needed for this recipe from about half of one medium lemon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 160 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 2 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.