Fry the bacon until crisp; remove to paper towels to drain. Crumble the bacon.
Saute onion in bacon drippings until tender.
Add the crumbled 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
Serves 4 to 6.