Asparagus Provencal
"So simple, so easy--and such good flavors. Delicious with a crisp rose. The fifteen minutes of prep is for boiling water and blanching the asparagus."
photo by Andi Longmeadow Farm
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 2 fresh garlic cloves, minced
- 1 medium shallot, minced
- 2 roma tomatoes, peeled, seeded and diced
- 453.59 g fresh asparagus spear, trimmed and blanched
- 4 large fresh basil leaves, cut into chiffonade
- salt and black pepper
directions
- Preheat an Omelette Pan on medium heat until the rim of the pan is hot-to-the-touch.
- Add the olive oil and heat for another minute.
- Add the garlic, shallots, tomatoes and asparagus.
- Cook for 3-4 minutes and remove from the heat.
- Remove to a serving platter, garnish with the chiffonade of basil, and season with salt and pepper.
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Reviews
-
Very good! Used sage instead of basil because I didn't have any, but still worked. -
Loved this recipe...I did add a little fresh oregano to it...Great way to serve asparagus... -
Lovely, fresh flavors. We added some green beans because we only had about half a pound of asparagus. We also used sweet cherry tomatoes rather than romas simply b/c they were in season here. Light, flavorful and yummy! -
This was EXCELLENT! More than restaurant quality. If you love the ingredients...you won't be able to help but love this. I had a lot of very nice ripe sweet tomatoes available when I made this recipe so I ended up using about 8 tomatoes in this recipe (you can use as many as you want and I don't think it would hinder this recipe at all) and I increased the shallots and garlic. The fresh basil was perfect for this. I think even an asparagus hater couldn't help but love this because asparagus wasn't the overwhelming flavor in this. It was a nice blend of all ingredients. This was really great and will be a staple in my house. -
I love asparagus and I loved this. A really easy and nice way to dress up asparagus. NO LEFTOVERS!! Made for ZWT III
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
