1 lb. fresh asparagus
1 med. tomato, seeded and chopped
2 tbsp. chopped green onions
1/8 tsp. dried oregano
1/8 tsp. dried thyme
1/8 tsp. pepper
2 tsp. freshly grated Parmesan cheese

To prepare asparagus for cooking, hold the base of the stalk and snap off the end where it seems to break naturally. The end removed is the tough part; the remaining stalk should be tender after cooking.

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cover and cook in a small amount of boiling water 4 minutes or until crisp-tender. Drain; arrange on a serving platter, and keep warm.

Combine tomato and next 4 ingredients in a small bowl; stir well. Spoon tomato mixture over asparagus. Sprinkle with cheese. Yield: 4 servings (31 calories each).