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Salad with green asparagus

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Ingredients for 2 servings:

  • 500 g asparagus, green
  • 3 tomatoes, dried
  • 1 shallot(s)
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil, for frying
  • Salt
  • pepper
  • Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the sun-dried tomatoes in warm water to soften them. Wash the green asparagus and cut into bite-sized pieces, removing any woody or dry ends. Sauté in about 3 tablespoons of good olive oil in a covered pan until cooked through but not too soft. A light roasting is desired. Season with salt and pepper. Mix everything in a bowl and let cool. Serve with freshly grated Parmesan cheese, if desired. The asparagus doesn’t need to be peeled or pre-cooked!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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