Asparagus Provencale Recipe

Summary

CuisineCourse
VegetarianMain Ingredient

Ingredients

 Thin asparagus2 Pound, woody ends snapped (Fresh)
 Ripe tomatoes4 Small
 Olive oil3 Tablespoon
 Garlic6 Clove (30 gm), minced
 Dried basil1 Teaspoon
 White wine vinegar2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 709 Calories from Fat 416

% Daily Value*

Total Fat 47 g72.6%

Saturated Fat 6.7 g33.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 442.8 mg18.5%

Total Carbohydrates 64 g21.2%

Dietary Fiber 26.1 g104.4%

Sugars 27 g

Protein 26 g51.7%

Vitamin A 207.2% Vitamin C 182.7%

Calcium 41.7% Iron 130%

*Based on a 2000 Calorie diet

Directions

Steam the asparagus just until tender, but not limp.
Keep warm.
Cut the tomatoes into quarters.
Remove the seeds and meat, leaving a flattened exterior wall.
Julienne the tomatoes and then dice.
In a medium skillet heat the olive oil over medium high heat.
Add the diced tomatoes, garlic, basil and vinegar, cook just until the garlic and tomatoes are lightly glazed.
Add seasonings to taste.
Portion the asparagus evenly among 8 plates.
Pour some of the tomato mixture evenly over each plate.
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