Prep: 2 minutes; Cook: 21 minutes. Keep your heart healthy and eyesight strong with lycopene-packed tomatoes. Asparagus is rich in folic acid--essential for having a healthy baby--and it helps keep your heart strong, too.

Recipe by Health March 2007


Recipe Summary

Makes 8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. Coat 2 baking sheets with cooking spray.

  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onions, and sprinkle with sugar and 1/4 teaspoon salt. Cook, stirring frequently, until the onions are soft and golden, about 6 minutes. Set aside.

  • Snap off tough ends of asparagus and discard. Combine with remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt in a large bowl; toss to coat. Spread asparagus evenly on prepared pans.

  • Place tomatoes in the bowl that held the asparagus, and toss to coat them in remaining oil and salt. Add onion.

  • Roast the asparagus 10 minutes or until its brightly colored and still crisp. (Recipe may be prepared to this point up to a day ahead.)

  • Add onion-and-tomato mixture to pans; cook 5 minutes or until tomatoes are heated.

Nutrition Facts

66 calories; fat 2g; mono fat 1g; protein 3g; carbohydrates 11g; fiber 3g; iron 1mg; sodium 85mg; calcium 36mg.