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
Calories 80 (Calories from Fat 25)
Fat 3g (Saturated 0g)
Carbohydrate 12g (Dietary Fiber 2g)
% 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.
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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