Cooking Index - Cooking Recipes & IdeasAsparagus With Olive Oil And Tomato, Greek Style Recipe - Cooking Index

Asparagus With Olive Oil And Tomato, Greek Style

Cuisine: Greek
Type: Vegetables
Courses: Side dish, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozAsparagus - cleaned
1/2 cup 118mlOlive oil
2   Garlic cloves - chopped fine
1   Onion - chopped (medium)
1/4 cup 36g / 1.3ozChopped fresh Italian parsley
1 cup 62g / 2.2ozChopped very-ripe tomatoes
1/4 cup 59mlDry white wine
  Freshly-ground black pepper - to taste
  Salt - to taste

Recipe Instructions

Heat a 3-quart heavy stainless-steel or porcelain-lined stove-top casserole and add the olive oil. Saute the garlic and onion until clear.

Add the parsley and tomatoes and simmer for about 25 to 30 minutes, or until the tomatoes are very soft. Add salt and pepper to taste.

Cut the cleaned asparagus into 1-inch pieces and add to the pot along with the white wine. Cook until done to your taste, which I hope will be a short time, just until tender and still a bit crunchy.

Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving.

Source:
Jeff Smith

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.