Nutrients per serving
- Protein: 5.0 grams
- Fat: 13.0 grams
- Carbohydrates: 8.0 grams
- Calories: 169
Asparagus
Mediterranean Asparagus and Tomato
Simple is often the best treatment, particularly when you have freshly picked Ontario Asparagus. Try to buy similar sized stalks for an attractive presentation and for even cooking. This can be doubled or tripled and served at an early summer buffet or barbecue. It's wonderful with all grilled meats.
Cooking Time: 2 to 4 Minutes
Standing Time: 30 to 60 Minutes
Servings: 4
Ingredients:
- 2 tbsp (25 mL) red wine vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) liquid honey
- 1/2 tsp (2 mL) each of salt and dried basil
- 1/4 cup (50 mL) olive oil
- 1 lb (500 g) Ontario Asparagus
- 1 ripe Ontario Greenhouse Tomato, seeded and diced
- 1/4 cup (50 mL) freshly grated Parmesan or Asiago cheese
- Fresh basil leaves (optional)
Preparation:
In small bowl, whisk together vinegar, mustard, honey, salt, basil and pepper; slowly whisk in oil until smooth. Set aside.
Break asparagus. In large pot of boiling water, cook asparagusuntil bright green and tender-crisp, 2 to 4 minutes (depending on thickness of stalk). Drain and chill under cold water. Drain well and place in shallow dish.
Sprinkle tomato over asparagus. Pour vinaigrette over top and shake dish to coat. Let stand at room temperature for up to 1 hour. Garnish each serving with Parmesan and fresh basil leaves (if using).
