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Asparagus with Tomatoes

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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Asparagus pairs with colour and flavour in an easy skillet side dish.
Apr 21, 2011

Ingredients

  • 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

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.

Expert Tips

  • Tip 1
    Health Twist: Slash fat by using vegetable or chicken broth for the vegetable oil, adding more by teaspoonful if needed.
  • Tip 2
    Did You Know: You'll get the lemon juice needed for this recipe from about half of one medium lemon.

Nutrition Information

No nutrition information available for this recipe
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