Asparagus and sugar-snap peas combine for a great, green side dish

To insert a little diversion among the peach recipes (o, I've just begun), an Asparagus and Sugar-Snap Toss (recipe from Prevention magazine) fit the bill nicely. I don’t think I’ve ever enjoyed sugar-snap peas so much as with this dish, in which they were tossed with asparagus in a liquid of reduced-sodium soy sauce and honey.

Some people tend to shy away from asparagus because it can be tough, especially on the ends, but with this method of preparation—steaming the trimmed stalks in a covered skillet for 5 minutes and then adding the peas, green onions, and other liquid, the asparagus becomes fork-tender. Prevention featured this as a side dish for an Easter dinner (with ham as the entree), but we dined on it alongside grilled fish and a peach salsa (more about that tomorrow). The entire meal was delicious.

I think I'll put this recipe in my Easter file for 2012, but who says Asparagus and Sugar-Snap Toss can’t be an early summer dish as well?

Asparagus and Sugar-Snap Toss

1 1/2 teaspoons olive oil

1 1/2 pound asparagus, trimmed and cut into 1-inch pieces

1 tablespoon water

1/2 pound sugar-snap peas, ends trimmed and strings removed

3 green onions, sliced

1 1/2 teaspoons reduced-sodium soy sauce

1 1/2 teaspoons honey

Over medium heat, heat oil in large pan with lid. Add asparagus and water. Cover and steam 5 minutes. Add peas, green onions, soy sauce, and honey. Cover and cook until tender, about 5 minutes. Season to taste with salt (or salt substitute) and black pepper. Serve warm or at room temperature. Serves 6-8.

Easy skillet side dish--Asparagus with Tomatoes--pairs color and flavor

This recipe was submitted by a faithful reader of this blog. At the time she emailed it to me, she didn’t know the month was being observed as Asparagus Month (Prevention magazine had selected the stalky green veggie to be featured during May); she did it because she and her hubby had just enjoyed this easy skillet side dish and wanted to share the idea with others.

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.