This quick raw “tomato sauce” makes a beautiful, elegant topping for asparagus spears. This is a great dish for entertaining because it will be just as delicious warm or room temperature.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

1 pound asparagus, steamed
2 tomatoes, chopped
1 shallot, minced
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt & freshly ground pepper to taste

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.
2. Meanwhile, combine tomatoes, shallot, oil, balsamic vinegar, salt and pepper in a medium bowl. Serve the asparagus topped with the tomato garnish.

NUTRITION INFORMATION: Per serving: 58 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 2 g protein; 2 g fiber; 85 mg sodium; 274 mg potassium.


Nutrition bonus: Folate (23% daily value), Vitamin A & Vitamin C (20% dv).


0 Carbohydrate Servings

Have found that I braise my fresh asparagus in olive oil and salt free lemon pepper - very healthy and tasty. On the aside I have lost 45 lbs and 67" in body fat learning new healthy eating habits.

Edith, Naples, FL

I have been eating asparagus since i was a child in wis, where it grows wild... I cook it, cut up, in a small amount of water, until crisp tender, then add cream or milk to the water, and a slab of butter, also salt, and serve in bowls... delicious, and good for you because the water with vitamins is not drained away.

Eleanor Shepherd, Okeechobee, FL