Asparagus with Tomatoes: The Best Asparagus with Tomatoes Recipe from Cook'n

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	Asparagus with Tomatoes

Serves: 4

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LOW FAT/LOW CHOLESTEROL/LOW CALORIE

Prep: 10 min
Cook: 20 min

   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 spears

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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

NUTRITION INFORMATION
1 Serving

Calories 80 (Calories from Fat 25)
Fat 3g (Saturated 0g)
Cholesterol 0mg
Sodium 160mg
Carbohydrate 12g (Dietary Fiber 2g)
Protein 3g

% DAILY VALUE: Vitamin A 8%; Vitamin C
24%; Calcium 2%; Iron 4%

DIET EXCHANGES: 2 Vegetable, ½ Fat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Asparagus with Tomatoes is from the Cook'n Low Fat collection. Click here to get this CD or download the recipes right now!

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