Betty Crocker’s Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Asparagus pairs with color and flavor in an easy skillet side dish.
Asparagus with Tomatoes
- Prep Time 10 min
- Total 30 min
- Servings 4
- Ingredients 7
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
Instructions
-
Step1Heat 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.
-
Step2Wipe 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
80
Calories
3 g
Total Fat
3 g
Protein
12 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 160 mg
- Potassium
- 310 mg
- Total Carbohydrate
- 12 g
- Dietary Fiber
- 2 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 24%
- 24%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
2 Vegetable; 1/2 Fat;Tips from the Betty Crocker Kitchens
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