Directions:

For Asparagus with Balsamic Tomatoes:
(Calories 69; Fat 3.9g (Sat. 1.4g))

Cook asparagus in boiling water 2 minutes or until crisp-tender; drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar, and cook 3 minutes. Stir in salt.

Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

For Asparagus with Raisins and Pine Nuts -
(Calories 111; Fat 5.3g (Sat. 0.8g); Sodium 151 mg)

Cook asparagus in boiling water 2 minutes or until crisp-tender; drain. Cook red onion and pine nuts in oil in a skillet over medium-high heat for 4 minutes. Add orange juice, raisins, and honey; cook 2 minutes. Stir in salt and orange rind. Spoon over asparagus; sprinkle with pepper.

For Sesame-Ginger Glazed Asparagus:
(Calories 43; Fat 0.6g (Sat. 0.1g); Sodium 134 mg)

Cook asparagus in boiling water 2 minutes or until crisp-tender; drain. Microwave in a small bowl the soy sauce, honey, lime juice, ginger, and garlic on HIGH for 2 minutes. Pour mixture over asparagus; sprinkle with toasted sesame seeds and serve with lime wedges.

For Lemon-Tarragon Asparagus -
(Calories 49; Fat 2.3g (Sat. 0.3g); Sodium 153mg

Cook asparagus in boiling water for 2 minutes or until crisp-tender; drain.

Combine lemon rind, lemon juice, tarragon, garlic, shallot, Dijon, salt, pepper, and oil. Drizzle tarragon mixture over the cooked asparagus, and toss gently to coat.