Victor Martorano

• 2 to 3 cups water
• Salt to taste
• 1 pound fresh asparagus, washed
• 3 tbls olive oil
• 1 � tbls tarragon white wine vinegar or other white vinegar
• � tsp honey
• 2 medium sized ripe tomatoes, washed, cored, seeded, skins removed (if you want) and coarsely chopped

Bring water to a boil in a large skillet over high heat. Add salt to boiling water. Cut off bottom end of asparagus spear and toss away. Add asparagus to boiling water, cover and cook until tender……3 to 5 minutes.

In a small saucepan, heat olive oil over medium heat. Stir in the vinegar and honey. Add tomatoes and heat through, about 3 minutes. Drain asparagus and arrange on a platter. Pour sauce over asparagus. Serve warm or at room temperature.