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Receta Asparagus With Olive Oil And Tomato, Greek Style
by Global Cookbook

Asparagus With Olive Oil And Tomato, Greek Style
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Ingredientes

  • 1 1/2 lb Asparagus cleaned
  • 1/2 c. Extra virgin olive oil
  • 2 x Garlic cloves minced fine
  • 1 med Onion minced
  • 1/4 c. Minced fresh Italian parsley
  • 1 c. Minced very-ripe tomatoes
  • 1/4 c. Dry white wine Freshly-grnd black pepper to taste Salt to taste

Direcciones

  1. Heat a 3-qt heavy stainless-steel or possibly porcelain-lined stove-top casserole and add in the extra virgin olive oil. Saute/fry the garlic and onion till clear.
  2. Add in the parsley and tomatoes and simmer for about 25 to 30 min, or possibly till the tomatoes are very soft. Add in salt and pepper to taste.
  3. Cut the cleaned asparagus into 1-inch pcs and add in to the pot along with the white wine. Cook till done to your taste, that I hope will be a short time, just till tender and still a bit crunchy.
  4. 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 which 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 in to soup stock, then drain and throw away the coarse stalks before serving.