Asparagus with Tomatoes


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Spruce up asparagus with tomato, scallion, and red wine vinegar.

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  • 1 Tbs. Olive oil
  • 1 1/2 lbs. Asparagus, tough ends discarded, cut into 3 inch pieces
  • 1 scallion, minced
  • 3/4 lb. Tomatoes, peeled, seeded and chopped
  • 2 Tbs. Red wine vinegar

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Heat oil in a heavy nonstick skillet over medium high heat. Sauté asparagus 3 minutes. Add remaining ingredients. Cover skillet and simmer another 5 minutes or until asparagus is tender. Season with pepper to taste

Serves 6.

Dorothy Hadler, Menasha, WI

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