Asparagus With Tomato Basil Coulis

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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