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Asparagus Tomato And Green Pea Saute

Chef.Foodie's picture
Ingredients
  Sun dried tomatoes 6 (Not Packed In Oil)
  Sun-dried tomatoes 6 (Not Packed In Oil)
  Boiling water 1⁄2 Cup (8 tbs)
  Olive oil 1 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Fresh asparagus spears 3⁄4 Pound, trimmed and cut into 2-inch pieces
  Dry white wine 1⁄4 Cup (4 tbs)
  Tomato 1 Large, diced to make about 1 cup
  Finely chopped fresh tarragon/1 1/2 teaspoons dried 1 Tablespoon
  Tiny green peas 1⁄2 Cup (8 tbs) (Use Fresh Or Frozen)
  Ground black pepper To Taste
  Unripened chevre cheese 2 Tablespoon, crumbled (Not Aged)
  Chevre cheese 1 1⁄2 Ounce, crumbled (Use Mild Variety, Not Aged)
Directions

In a small heatproof bowl, cover the sun-dried tomatoes with the boiling water; set aside.
Prepare all of the ingredients and have them within easy reach before you begin to stir-fry.
Heat the oil in a large skillet or a wok on high heat.
Swirl the garlic in the oil for just a moment and then add the asparagus.
Stir-fry for half a minute.
Add the wine, cover, and let steam for a couple of minutes.
Uncover and add the tomatoes and tarragon.
Cook on high heat for 2 to 3 minutes to reduce the liquid.
Drain and chop the sun-dried tomatoes, and then add them along with the peas.
Stir-fry until the asparagus is crisp but tender and the liquid is reduced to a sauce.
Add black pepper to taste.
Serve immediately, topped with crumbled chevre.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Asparagus
Interest: 
Everyday
Servings: 
4

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