Asparagus With Olive Oil And Tomato, Greek Style Recipe

1. 1

   Heat a 3-qt heavy stainless-steel or possibly porcelain-lined stove-top casserole and add in the extra virgin olive oil.

2. 2

   Saute/fry the garlic and onion till clear.

3. 3

   Add in the parsley and tomatoes and simmer for about 25 to 30 min, or possibly till the tomatoes are very soft.

4. 4

   Add in salt and pepper to taste.

5. 5

   Cut the cleaned asparagus into 1-inch pcs and add in to the pot along with the white wine.

6. 6

   Cook till done to your taste, that I hope will be a short time, just till tender and still a bit crunchy.

7. 7

   Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other.

8. 8

   The stalk will break where it is tender, thus giving you a piece of asparagus which is entirely edible.

9. 9

   With a little practice you will know exactly where to break the vegetable.

10. 10

    Save the broken-off ends for soups.

11. 11

    Slice and add in to soup stock, then drain and throw away the coarse stalks before serving.

* Per serving · 4 servings · Values may vary.