You are here

Chilled Provencale Asparagus

admin's picture
  Asparagus spears 16
  Seeded and chopped tomatoes 2 Cup (32 tbs)
  Chopped red onions 1⁄2 Cup (8 tbs)
  Minced and loosely packed basil 1⁄4 Cup (4 tbs) (Use Fresh Ones)
  Minced parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Capers 1 Tablespoon, drained, rinsed
  Red wine vinegar 1 Tablespoon
  Olive oil 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon

In a large saucepan with a tight-fitting lid, bring about 1" of water to a boil.
Place the asparagus in a steamer basket and set the basket in the saucepan, making sure the basket sits above the water.
Cover the saucepan; steam for 5 minutes or until the asparagus is crisp-tender.Transfer the asparagus from the basket to a large plate or shallow container.
Chill in the refrigerator for at least 1 hour.
Meanwhile, in a medium bowl, combine the tomatoes, onions, basil, parsley, garlic, capers, vinegar, oil and pepper.
Set aside at room temperature for at least 15 minutes to blend the flavors.
For each serving, place 4 spears on a salad plate.
Sprinkle with the lemon juice, then top each serving with the tomato mixture.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)