Asparagus Tomato And Green Pea Saute Recipe
Ingredients
| 6 sun-dried tomatoes (not packed in oil) | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Olive oil | 1 1/2 Tablespoon | |
| Garlic | 2 Clove (5gm), pressed | |
| Asparagus spears | 3/4 pound, cut into pieces | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Tomato | 1 Large, diced | |
| Dried tarragon | 1 , finely chopped | |
| Frozen green peas | 1/2 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Crumbled mild (not aged) chevre | ||
Directions
In a small heatproof bowl, cover the sun-dried tomatoes with the boiling water; set aside.
Prepare all of the ingredients and have them within easy reach before you begin to stir-fry.
Heat the oil in a large skillet or a wok on high heat.
Swirl the garlic in the oil for just a moment and then add the asparagus.
Stir-fry for half a minute.
Add the wine, cover, and let steam for a couple of minutes.
Uncover and add the tomatoes and tarragon.
Cook on high heat for 2 to 3 minutes to reduce the liquid.
Drain and chop the sun-dried tomatoes, and then add them along with the peas.
Stir-fry until the asparagus is crisp but tender and the liquid is reduced to a sauce.
Add black pepper to taste.
Serve immediately, topped with crumbled chevre.
Prepare all of the ingredients and have them within easy reach before you begin to stir-fry.
Heat the oil in a large skillet or a wok on high heat.
Swirl the garlic in the oil for just a moment and then add the asparagus.
Stir-fry for half a minute.
Add the wine, cover, and let steam for a couple of minutes.
Uncover and add the tomatoes and tarragon.
Cook on high heat for 2 to 3 minutes to reduce the liquid.
Drain and chop the sun-dried tomatoes, and then add them along with the peas.
Stir-fry until the asparagus is crisp but tender and the liquid is reduced to a sauce.
Add black pepper to taste.
Serve immediately, topped with crumbled chevre.
Chef
