 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
So simple, so easy-and such good flavors. Delicious with a crisp rose. The fifteen minutes of prep is for boiling water and blanching the asparagus. Ingredients:
1 tablespoon olive oil |
2 fresh garlic cloves, minced |
1 medium shallot, minced |
2 roma tomatoes, peeled, seeded and diced |
1 lb fresh asparagus spear, trimmed and blanched |
4 large fresh basil leaves, cut into chiffonade |
salt and black pepper |
Directions:
1. Preheat an Omelette Pan on medium heat until the rim of the pan is hot-to-the-touch.
2. Add the olive oil and heat for another minute.
3. Add the garlic, shallots, tomatoes and asparagus.
4. Cook for 3-4 minutes and remove from the heat.
5. Remove to a serving platter, garnish with the chiffonade of basil, and season with salt and pepper.
|
|