Lightly braising the asparagus with the sun-dried tomatoes creates a tangy sauce and the basil gives it added freshness. We ate it as a side, but it would be great tossed with pasta or over a soft polenta.
|Asparagus with sundried tomatoes|
One bunch large asparagus spears (about a lb)
1/3 cup sun-dried tomatoes (not in oil) [I used the ones from Trader Joes - they are sweet and tangy]
1 teaspoon minced garlic
1 tablespoon extra virgin olive oil
1/3 cup chopped fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon chili flakes
1/4 cup water
- Trim the asparagus by removing the woody ends and cut them into 2 inch pieces.
- Chop the sundried tomatoes into thin slivers.
- Heat a 10 inch skillet with olive oil. Add the minced garlic and chili flakes and saute for 30 seconds till the garlic is aromatic but not burnt. Add the asparagus and cook for another minute. Now add the slivered sun-dried tomatoes and mix well. Add water and bring the mixture to a boil. Reduce the heat to simmer - add salt and cook covered for 5 to 7 minutes till the asparagus is cooked and the sun-dried tomatoes have re-hydrated. The sauce should not be watery. If it is, then remove the cover and cook over high heat for a couple of more minutes. Add the fresh basil leaves - toss and serve.