3 bacon slices, fried, drained, and crumbled
1/4 cup thinly sliced green onions, about 4 to 6
3 tablespoons vinegar
1 tablespoon water
2 teaspoons sugar
1/4 teaspoon salt
1 1/2 pounds asparagus
2 medium tomatoes
Recipe Directions
Saute onion in bacon drippings until tender. Add bacon, vinegar, water, sugar, and salt. Bring to a boil over medium-high heat. Add asparagus. Reduce heat to medium; cover and cook 5 minutes. Cut tomatoes into eight wedges. Add to skillet and cook, covered, for 3 to 5 minutes.
Serves 4 to 6.
