Tag Archive for: Asparagus

Asparagus with Tomato Pesto Dressing

Asparagus with Tomato Pesto Dressing

Asparagus adds a creamy foundation to the rich, flavorful and slightly spicy tomato pesto sauce in this unusual side dish. It is easy to make and adds taste and presence next to a hearty frittata or fresh spring dinner.

To cut the amount of time needed, make the pesto ahead of time. The flavor and heat can be adjusted by adding more chipotle and garlic to the pesto sauce. Make extra, as this is a hit once people taste the mixing of flavors!

Asparagus with Tomato Pesto Dressing

  • 1 Lb fresh asparagus
  • 1 Qt water
  • 1 Tbs salt
  • 1/4 Lb Sun-dried tomatoes (not marinated)
  • 1 Chipotle pepper
  • 1 – 2 cloves garlic
  • 1/2 – 1 Cup Olive oil
  1. Cut woody ends from asparagus. Bring water to a boil with salt.
  2. When water is boiling, take some to cover tomatoes and Chipotle pepper in an inch of boiling water; set aside and let soak until soft, about 10 – 20 minutes.
  3. While tomatoes and pepper soak, add asparagus to pot and boil for 2 minutes to blanch.
  4. Drain and plunge into cold water to stop cooking, then drain.
  5. Drain tomatoes and pepper, put into food processor with 1/2 cup olive oil and garlic. Puree until well minced. Blend in additional oil to achieve desired consistency.
  6. Arrange asparagus spears on plate; pour pesto over top. Serve warm or cold.

Recipe Tip! If using pliable sun-dried tomatoes and Chipotle pepper in adobo sauce, only soak in boiling water for 2 – 5 minutes.

Makes 4 servings

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Young Asparagus with Prosciutto and Pine Nuts

One of the sure signs that Spring is near is the arrival of tender, young Asparagus.

Now I realize that some folks aren’t all that excited about this unusual vegetable, but it is something like Eggplant, or even Brussels Sprouts. Store-bought, it is not that appealing and is often rightly described as insipid. A lot of us grew up with mushy, steamed-to-death stalks of slightly slimy green yuck.

I thought much the same until encountering the young green stalks growing alongside the irrigation ditches as a pre-teen. Sliced off just below ground level to encourage next year’s growth, taken straight home, washed and lightly sauteed in butter before being drenched in eggs with fresh home grown tomato, basil and oregano in a classic frittata, I fell in love with that incredibly fresh, lingering taste of Spring. So much so, in fact, that I have been hesitant to buy asparagus from the store, preferring to get it from the Farmer’s Market or other fresh sources.

I have found that the sautee method keeps the crisp texture while concentrating the fresh taste, while steaming or boiling creates the mushy texture and drains the flavor out.

Here is a different approach to the presentation, that has a medley of fresh flavors that will make it memorable in a positive way!

Sauteed Asparagus with Prosciutto and Pine Nuts

  • 1/4 cup butter
  • 3 oz thinly sliced prosciutto, chopped
  • 2 cloves garlic, minced
  • 1/2 cup pine nuts
  • 1/3 cup fresh lemon juice
  • 2 lbs fresh asparagus, trimmed to bite size
  • salt and pepper to taste

Melt butter in a heavy skillet over medium heat. Stirring constantly, sautee the garlic and pine nuts in the melted butter until the garlic is fragrant and the nuts just begin to turn brown, about 2 minutes. Stir in the lemon juice.

Add the asparagus and prosciutto to the mixture and toss to mix evenly. Continue to sautee until asparagus is bright green, tender and still just slightly crisp, about 3-5 minutes. Season with salt and pepper; serve hot.

Serves 6 as a side dish.

 

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