Immediately I knew that Asparagus with Tomatoes, which she had received from eatbetteramerica.com, was a must-try, because the person submitting it wasn’t just any reader: she was the daughter of the Queen of Cooks—my cousin, Yvonne. This reader’s mother (praised in both my cookbooks—Way Back in the Country and Way Back in the Country Garden) could take any ordinary veggie and turn it into a culinary symphony. Ditto for everything else edible; she’s the maestro . . . always has been.
Her daughter, my cousin Lynda, follows in her mom’s footsteps. So I knew that anything she cooked and recommended was to go on my agenda, for sure.
Some chopped-up tomatoes and onion, cooked in oil for just minutes and then seasoned with lemon juice, honey, and salt, make a wonderful topping for some tender-cooked asparagus that were briefly boiled for 7 to 10 minutes in the same skillet. The tomato mixture was placed over that. The asparagus was so tender, it was unbelievable. Best of all, one serving of this veggie (high in vitamins A and C) contains only 70 calories.
The month of May may be behind us, but asparagus still rules, as far as I’m concerned. Just love this Asparagus with Tomatoes recipe my cousin sent along.
Asparagus with Tomatoes
2 teaspoons olive oil
1 small onion, chopped (about 1/4 cup)
3 plum (Roma) tomatoes, chopped (about 1 cup)
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon salt (or salt substitute)
1 1/2 pounds asparagus
In 10-inch skillet heat oil over medium heat. Cook onion in oil 2 to 3 minutes; stir occasionally until tender. Stir in tomatoes, lemon juice, honey, and salt substitute. Cook 1 minute; stir occasionally. Remove mixture from skillet; keep warm. Wipe out skillet. In skillet heat 1 inch of water to boiling. Break off tough ends of asparagus as far down as stalks snap easily. Add asparagus to boiling water. Heat to boiling; reduce heat to medium. Cover and cook for 7 to 10 minutes or until stalk ends are crisp-tender. Drain. Place asparagus in serving dish. Top with tomato mixture. Makes 4 servings.