Asparagus and Tomato Skillet

Asparagus and tomatoes are cooked with onion and a little bacon and a tangy sauce mixture.

• 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

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.