Asparagus With Olive Oil And Tomato, Greek Style Recipe – a delicious recipe with Extra virgin olive oil, Garlic, Onion, fresh Italian parsley, tomatoes, white wine. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat a 3-qt heavy stainless-steel or possibly porcelain-lined stove-top casserole and add in the extra virgin olive oil.
2
Saute/fry the garlic and onion till clear.
3
Add in the parsley and tomatoes and simmer for about 25 to 30 min, or possibly till the tomatoes are very soft.
4
Add in salt and pepper to taste.
5
Cut the cleaned asparagus into 1-inch pcs and add in to the pot along with the white wine.
6
Cook till done to your taste, that I hope will be a short time, just till tender and still a bit crunchy.
7
Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other.
8
The stalk will break where it is tender, thus giving you a piece of asparagus which is entirely edible.
9
With a little practice you will know exactly where to break the vegetable.
10
Save the broken-off ends for soups.
11
Slice and add in to soup stock, then drain and throw away the coarse stalks before serving.
405
kcal
Calories
30
g
Fat
30
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 lb Asparagus cleaned, 1/2 c. Extra virgin olive oil, 2 x Garlic cloves minced fine, 1 med Onion minced, and more.
Yes, Asparagus With Olive Oil And Tomato, Greek Style Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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