Asparagus with Tomatoes
| Total Time:
| Makes:4 servings
Asparagus pairs with colour and flavour in an easy skillet side dish.
2 tsp (10 mL) vegetable oil
1 small onion, chopped (1/4 cup/50 mL)
3 roma (plum) tomatoes, chopped (1 cup/250 mL)
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) honey
1/4 tsp (1 mL) salt
1 1/2 lb (750 g) asparagus
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.
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.
: 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.