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.

Roasted asparagus a simple, pretty, lovely Easter dish

Nothing says Easter food like asparagus does. I made this recipe several weeks back and thought I would save it for my last blog before the Easter weekend begins because it represented such a simple but yummy way to present one of those foods most synonymous with all things edible during this particular season.

Nothing fancy about this simple but tasty side dish; in fact, I was absolutely amazed at the nothin’-to-it food preparation compared to how divine the finished product tasted. The booklet on which I rely, “Celebrating a Healthy Harvest”, says this method is designed for the oven but also can be used for the grill for extra flavor.

The oven-roasting makes the fresh asparagus tender down to the (often very tough) base and gives it a crispy, almost crunchy texture. It also yields for the asparagus a bright-green color—it will make your Easter table look spring!

A meaningful Easter to everyone—have a great day of worship and of acknowledging what the Lord has done for us. May it also be a wonderful time to fellowship with family and a happy occasion for cooking the garden-fresh way!

Roasted Asparagus

16 asparagus stalks, trimmed

2 tablespoons olive oil

1/2 teaspoon salt (or salt substitute)

1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees. If desired trim off the bottom portion of the asparagus. This is not necessary for thin asparagus. Spray with cooking spray the bottom of a 9-inch-by-13-inch pan. Mix the oil, salt, and pepper Add asparagus spears and toss until spears are coated with the oil mixture. Place pan in oven and roast asparagus until it is tender, about 15 minutes. Serve. Makes 4 servings.