Asparagus with Tomatoes

Vegetarian
Gluten Free
Dairy Free
Health score
14%
Asparagus with Tomatoes
30 min.
4
85kcal

Suggestions


Looking for a vibrant and healthy side dish that will elevate your meal? Look no further than this delightful Asparagus with Tomatoes recipe! Bursting with fresh flavors and packed with nutrients, this vegetarian, gluten-free, and dairy-free dish is perfect for any occasion. Whether you're hosting a dinner party or simply enjoying a quiet meal at home, this recipe is sure to impress.

In just 30 minutes, you can create a colorful plate that not only looks beautiful but also tastes incredible. The combination of tender asparagus and juicy roma tomatoes, enhanced with a hint of lemon juice and a touch of honey, creates a harmonious balance of flavors that will tantalize your taste buds. Plus, with only 85 calories per serving, you can indulge guilt-free!

This dish is not only a feast for the senses but also a great way to incorporate more vegetables into your diet. Asparagus is a fantastic source of vitamins and minerals, while tomatoes provide a rich dose of antioxidants. Together, they make a nutritious addition to any meal.

So, gather your ingredients and get ready to whip up this delicious Asparagus with Tomatoes. Your family and friends will be asking for seconds, and you’ll feel great knowing you’ve served them something wholesome and satisfying!

Ingredients

  • teaspoons vegetable oil 
  • 0.3 cup onion chopped
  • cup roma tomatoes chopped (plum)
  • tablespoon juice of lemon 
  • tablespoon honey 
  • 0.3 teaspoon salt 
  • 1.5 pounds asparagus 

Equipment

  • frying pan

Directions

  1. Heat oil in 10-inch skillet 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.
  2. Remove mixture from skillet; keep warm.
  3. Wipe out skillet.
  4. Heat 1 inch water to boiling in skillet.
  5. Add asparagus.
  6. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain.
  7. Place asparagus in serving dish. Top with tomato mixture.

Nutrition Facts

Calories85kcal
Protein17.85%
Fat23.65%
Carbs58.5%

Properties

Glycemic Index
37.32
Glycemic Load
4.04
Inflammation Score
-9
Nutrition Score
15.739565165147%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.45mg
Isorhamnetin
10.2mg
Kaempferol
2.48mg
Myricetin
0.08mg
Quercetin
26.17mg

Nutrients percent of daily need

Calories:85.34kcal
4.27%
Fat:2.59g
3.99%
Saturated Fat:0.43g
2.71%
Carbohydrates:14.42g
4.81%
Net Carbohydrates:9.95g
3.62%
Sugar:9.58g
10.65%
Cholesterol:0mg
0%
Sodium:152.35mg
6.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.4g
8.8%
Vitamin K:79.61µg
75.82%
Vitamin A:1779.05IU
35.58%
Folate:100.08µg
25.02%
Vitamin C:19.85mg
24.06%
Iron:3.85mg
21.38%
Copper:0.36mg
18.14%
Vitamin B1:0.27mg
18.04%
Fiber:4.47g
17.89%
Manganese:0.35mg
17.71%
Vitamin E:2.43mg
16.22%
Vitamin B2:0.26mg
15.08%
Potassium:505mg
14.43%
Vitamin B6:0.22mg
10.85%
Phosphorus:106.06mg
10.61%
Vitamin B3:2.04mg
10.18%
Magnesium:31.65mg
7.91%
Zinc:1.05mg
7%
Selenium:4.01µg
5.73%
Vitamin B5:0.54mg
5.39%
Calcium:49.67mg
4.97%