Asparagus With Warm Tomato Vinaigrette

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Asparagus With Warm Tomato Vinaigrette

 

48 medium asparagus

 

Vinaigrette;

1/2 cup finely chopped shallots

1/2 cup light olive oil

2 cups peeled, seeded and chopped vine-ripened

tomatoes

1/2 cup red wine vinegar

2 large garlic cloves, finely minced

1 2/3 cup dry white wine

salt and freshly cracked black pepper

 

Steam asparagus until crisp-tender.

Sauté shallots in oil over medium heat until wilted,

but not browned, about 5 minutes. Add tomatoes and

bring to simmer. Cook another 5 minutes, stirring to

prevent sticking, and then add vinegar, garlic, wine,

salt and pepper. Simmer 15 minutes to reduce and

thicken vinaigrette.

Serve over warm or room-temperature asparagus spears.

Serves 8 to 10

 

 

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