• 2 teaspoons vegetable oil
• 1 small onion, chopped (1/3 cup)
• 3 plum (Roma) tomatoes, chopped (1 cup)
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1-1/2 lb fresh asparagus spears

Makes 4 servings.

In 10-inch skillet, heat oil 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 with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7 to 10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.

eatbetteramerica

• 2 pounds asparagus stalks, washed and trimmed
• 3 tablespoons good-quality balsamic vinegar
• 2 tablespoons minced red onion
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon coarsely ground black pepper
• Coarse salt to taste

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not over cook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or serving plates.

In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic and pepper.

Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with salt.

Makes 4 servings.

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