Asparagus Tomato And Green Pea Saute
|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)|
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.