Asparagus With Tomato Basil Coulis

An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  shallots, minced
• 10  garlic cloves, minced
• 1⁄2 cup olive oil, plus
• 1  tablespoon olive oil
• 5  tomatoes, peeled
• 3⁄4 cup  v 8  vegetable juice
• 1  tablespoon fresh parsley, chopped
• 2  tablespoons fresh basil, chopped
•  salt (to taste)
•  black pepper, freshly ground (to taste)
• 1  cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
• 2  tablespoons butter
• 1 1⁄2 lbs asparagus, blanched
•  chives, cut into 1-inch lengths
•  green onions or  scallion, minced
•  basil leaves, for garnish

Directions

1. In a skillet, saute the shallots and garlic in 1 tablespoon of olive oil for about two minutes or so.
2. Quarter 3 of the tomatoes and add to the saute pan along with the juice, parsley and basil.
3. Season to taste and cook for about five minutes or until heated through.
4. Whirl in food processor or blender.
5. Pour wine into saute pan and stir over medium heat to deglaze.
6. Add this liquid to the blender and whirl.
7. Add the remaining 1/2 cup olive oil slowly and process for two minutes.
8. In a large saute pan, saute the asparagus in butter until tender crisp.
9. To serve, cover the bottom of four salad plates with pureed mixture; arrange five asparagus in a fan shape over the top.
10. Mince the remaining tomatoes and arrange equal portions at the base of the asparagus.
11. Garnish as desired with chives, scallions and basil leaves.