April 12, 2008
ASPARAGUS WITH TOMATOES AND PINE NUTS
I decided to post one of my families favorite asparagus dishes. I found it in this cookbook many years ago. I tried to find it online to show you the cover but apparently its been reprinted so many times. My cover, I couldnt find online so I had to scan my own copy. Then I looked thru it. OMG Ive been using it and writing in it and messing it up for yrs and now I find out I HAVE A FIRST EDITION!!!!!! grrr Oh well theres nothing I can do about it now. This was printed in 1985, the yr. after I moved here. This is one of those cookbooks that has simple Italian foods but tons of flavor. I love it.
ASPARAGUS WITH TOMATOES AND PINE NUTS Serves 6-8 as a first course
2 lb. thin asparagus
2 tomatoes, peeled, seeded and diced fine
1 shallot, peeled and minced fine
2 tb. pine nuts
Simple Virgin Dressing:
1/4c fruity olive oil
1tb. balsamic vinegar
2 tb. roughly chopped basil
Blanch the asparagus in a lg. amt. of boiling water in a lg. pot for 5-7 min. or till tender yet firm to the bite. Plunge immediately into a lg. bowl filled with ice and water. When asparagus feel cool to the touch, remove from water and drain. The asparagus may be cooked the day before serving. Refrigerate covered with a damp cloth.
When ready to serve , combine the tomatoes, shallot, and pine nuts in a small bowl and moisten with a bit of the Simple Virgin Dressing. To make the dressing whisk oil and vinegar together in a small bowl. Add basil and sprinkle the salt over . stir in.
Spoon the tomato mixture across the center of the asparagus in a stripe. Just before serving, pour rest of dressing over. Vinegar discolors asparagus so wait till serving to pour it all on.
***My own version of this: I double everything but the asparagus. We love the dressing, tomatoes and pine nuts but this recipe just didn't make enough to have a bite with all that asparagus. If theres any left , Ill eat it the next day for lunch, I don't care if the color isn't bright. It tastes yummy!