Asparagus With Olive Oil And Tomato, Greek Style Recipe
Servings: 4
Ingredients
- 1 1/2 lb Asparagus cleaned
- 1/2 c. Extra virgin olive oil
- 2 x Garlic cloves minced fine
- 1 med Onion minced
- 1/4 c. Minced fresh Italian parsley
- 1 c. Minced very-ripe tomatoes
- 1/4 c. Dry white wine Freshly-grnd black pepper to taste Salt to taste
Directions
- Heat a 3-qt heavy stainless-steel or possibly porcelain-lined stove-top casserole and add in the extra virgin olive oil. Saute/fry the garlic and onion till clear.
- Add in the parsley and tomatoes and simmer for about 25 to 30 min, or possibly till the tomatoes are very soft. Add in salt and pepper to taste.
- Cut the cleaned asparagus into 1-inch pcs and add in to the pot along with the white wine. Cook till done to your taste, that I hope will be a short time, just till tender and still a bit crunchy.
- Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus which is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add in to soup stock, then drain and throw away the coarse stalks before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 240 | 85% |
| Total Fat 27.17g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 258mg | 7% |
| Total Carbs 6.87g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.9g | 2% |
| Protein 2.45g | 4% |
