Assemble these supplies:
- 1 pound asparagus
- 4 medium-size ripe tomatoes (about 1 pound total weight)
- 1 loaf French bread (optional)
- 3 large shallots
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Salt and freshly ground pepper
Steps in preparation:
- Fill large stockpot with water to within 3 inches of top, cover, and bring to a boil over high heat.
- Wash and trim asparagus. If spears are thick, peel stems. Divide into 2 bundles and tie with kitchen string so asparagus can be retrieved more easily. Set aside.
- Drop tomatoes into boiling water, count slowly to 15, and then, using slotted spoon, transfer them to colander. Reserve boiling water for asparagus.
- Carefully lower both asparagus bundles into the boiling water. When water returns to a boil, cook asparagus 4 to 12 minutes, depending on size of spears. Be careful not to overcook.
- If serving French bread, place in 350-degree oven to warm.
- Pull skin from cored tomato with sharp paring knife.Squeeze seeds out with one hand.
- While asparagus are cooking, peel, seed, and dice tomatoes. Drain off juices. Peel and mince shallots.
- Using tongs, transfer asparagus bundles to colander and rinse briefly in cold water. Reserve boiling water for fettuccine recipe.
- For dressing, combine tomatoes, shallots, oil, vinegar, and salt and pepper to taste in small bowl.
- Untie asparagus bundles and divide spears among 4 salad plates. With a fork, stir vinaigrette and pour over asparagus. Cover loosely and set aside until ready to serve.
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