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Asparagus Provencale

Western.Chefs's picture
Ingredients
  Thin asparagus 2 Pound, woody ends snapped (Fresh)
  Ripe tomatoes 4 Small
  Olive oil 3 Tablespoon
  Garlic 6 Clove (30 gm), minced
  Dried basil 1 Teaspoon
  White wine vinegar 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Steam the asparagus just until tender, but not limp.
Keep warm.
Cut the tomatoes into quarters.
Remove the seeds and meat, leaving a flattened exterior wall.
Julienne the tomatoes and then dice.
In a medium skillet heat the olive oil over medium high heat.
Add the diced tomatoes, garlic, basil and vinegar, cook just until the garlic and tomatoes are lightly glazed.
Add seasonings to taste.
Portion the asparagus evenly among 8 plates.
Pour some of the tomato mixture evenly over each plate.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Asparagus

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