Instructions: Snap off and discard woody bases from fresh asparagus. Scrape off scales, if desired. Bias-slice into 2" pieces. In a med saucepan cook asparagus and onion, covered, in a small amount of boiling salted water for 5 - 7 min, or until just tender. Drain; return to saucepan.

In custard cup stir together soy sauce, oregano, salt and garlic powder.

Add to asparagus mixture and stir to coat.

Stir tomatoes and waterchestnuts into asparagus mixture. Cover and cook about 1 min, or until heated through. Serve immediately.

Serves 4

This was very good... I was surprised. Originally I wondered about the combination but it works quite well.

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