Asparagus and Tomato Skillet Recipe

• 330 gm Tomatoes (peeled, deseeded and chopped)
• 3 tbsp Red Wine Vinegar
• 1 Spring Onion (minced)
• 250 gm Asparagus
• 1 tbsp Olive Oil
• 2 tsp Sugar
• 1/4 tsp Salt
• 1 tbsp Water

• Discard the tough ends of Asparagus and cut them into 3-inch pieces.
• Add water, vinegar, salt and sugar to a pan and bring it to boil over medium heat. Keep it aside.
• Now heat the oil in a heavy nonstick skillet over medium flame.
• Add in asparagus and saute for 3 minutes. Add the spring onions and chopped tomato pieces.
• Now add the water, vinegar, sugar, salt mixture to it, stir properly and cover the skillet.
• Simmer for another 5 minutes.
• Add pepper to taste and serve hot.