This is a quick and very colorful meal; for a change of pace, subsitute sugar snap peas, snow pea pods or green beans for the asparagus. Serve over noodles or rice.

24 asparagus spears, cut diagonally into one inch pieces
1/4 cup water
10 oz lean boneless sirloin steak, cut into 1/4 inch strips
1/2 tea salt
1/2 tea pepper
4 scallions, thinly sliced on the diagonal
1 large clove garlic, thinly sliced
24 cherry tomatoes halved

Combine the asparagus and water in a skillet and bring to a boil. Reduce the heat, cover and simmer until the asparagus is tender, about 2 minutes. Pour off the water. Sprinkle the beef with the salt and pepper; add it to the asparagus along with the scallions and garlic. Saute until the beef is cooked through. Add the tomatoes and saute until heated through but not cooked, about 2 minutes longer.

Makes 4 servings; 129 cal; 4g fat; 43mg cholesterol; 324mg sodium; 7g carbs, 2g fiber; 18g protein; 39mg calcium
3 points per serving