1 lb asparagus, trimmed
8 oz grape tomatoes, halved
2 tsp. olive oil
1 lemon, zested and juiced
3 tbsp. low-sugar orange juice
2 tsp. white balsamic vinegar
2 tsp. chopped tarragon

In a sauce pot over high heat, bring 2 quarts salted water to a boil. Add asparagus to boil for 2 minutes, drain. In a skillet over medium-high heat.

Cook tomatoes in oil 2 minutes. Add asparagus, cook 1 minutes. Stir in 2 teaspoons lemon juice, 1 teaspoon lemon zest, orange juice, vinegar and tarragon.

Cook 1 minute to meld flavors. Perfect with chicken, pork, or alone as a salad.

Submitted by: Sherry Monfils