Asparagus and Tomatoes
|Asparagus/One 10-ounce package frozen cut asparagus||1⁄2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Garlic powder||1⁄2 Teaspoon|
|Tomatoes||2 Small, cut into wedges and seeded|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
Snap off and discard woody bases from fresh asparagus. Scrape off scales, if desired. Bias-slice into 2-inch pieces. In a medium saucepan cook asparagus and onion, covered, in a small amount of boiling salted water for 5 to 7 minutes or till just tender. (Or, cook frozen asparagus and onion according to asparagus package directions.) Drain; return to saucepan.
In a custard cup stir together soy sauce, oregano, salt, and garlic powder. Add to asparagus mixture and stir to coat.
Stir tomatoes and water chestnuts into asparagus mixture. Cover and cook about 1 minute or till heated through.