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Asparagus with Tomatoes

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Betty Crocker Kitchens
Updated Aug 21, 2008
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Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Asparagus pairs with color and flavor in an easy skillet side dish.

Asparagus with Tomatoes

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 7
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

80 Calories
3 g Total Fat
3 g Protein
12 g Total Carbohydrate

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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