Asparagus With Tomato Basil Coulis
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 shallots, minced
- 10 garlic cloves, minced
- 118.29 ml olive oil, plus
- 14.79 ml olive oil
- 5 tomatoes, peeled
- 177.44 ml v 8 vegetable juice
- 14.79 ml fresh parsley, chopped
- 29.58 ml fresh basil, chopped
- salt (to taste)
- black pepper, freshly ground (to taste)
- 236.59 ml dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
- 29.58 ml butter
- 680.38 g asparagus, blanched
- chives, cut into 1-inch lengths
- green onions or scallion, minced
- basil leaves, for garnish
directions
- In a skillet, saute the shallots and garlic in 1 tablespoon of olive oil for about two minutes or so.
- Quarter 3 of the tomatoes and add to the saute pan along with the juice, parsley and basil.
- Season to taste and cook for about five minutes or until heated through.
- Whirl in food processor or blender.
- Pour wine into saute pan and stir over medium heat to deglaze.
- Add this liquid to the blender and whirl.
- Add the remaining 1/2 cup olive oil slowly and process for two minutes.
- In a large saute pan, saute the asparagus in butter until tender crisp.
- To serve, cover the bottom of four salad plates with pureed mixture; arrange five asparagus in a fan shape over the top.
- Mince the remaining tomatoes and arrange equal portions at the base of the asparagus.
- Garnish as desired with chives, scallions and basil leaves.
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RECIPE SUBMITTED BY
Molly53
United States