Asparagus With Tomato-Shallot Confit

1. 1

   Bring a pot of water to a boil.

2. 2

   Blanch the tomatoes for 12 to 15 seconds.

3. 3

   Remove, and when cool enough to handle, peel the skin.

4. 4

   Cut the tomatoes into fourths and remove seeds.

5. 5

   Cube the tomatoes.

6. 6

   There should be about 1/2 cup.

7. 7

   In a separate pan, melt butter over medium heat.

8. 8

   Add the shallots and cook, stirring, for two minutes.

9. 9

   Add the tomatoes and garlic clove.

10. 10

    Cook, stirring, for one minute.

11. 11

    Adjust seasonings, and set aside.

12. 12

    Place the asparagus in a pan, and cover with salted water.

13. 13

    Bring to a boil, and cook for about two minutes.

14. 14

    Remove from the heat immediately.

15. 15

    Drain, and serve with shallot-tomato garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.