Asparagus with Tomatoes

 

2

teaspoons vegetable oil

1

small onion, chopped (1/3 cup)

3

plum (Roma) tomatoes, chopped (1 cup)

1

tablespoon lemon juice

1

tablespoon honey

1/4

teaspoon salt

1 1/2

lb fresh asparagus spears

• 1 In 10-inch skillet, heat oil 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 with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7 to 10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.