Asparagus with Tomatoes

Serves: 4
Total Calories: 75


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


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

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.

Nutritional Facts:

Serves: 4
Total Calories: 75
Calories from Fat: 20

This Asparagus with Tomatoes recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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