Ingredients
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
Preparation
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.
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.
