Friday, July 30, 2010

Asparagus Bundles with Tomato Vinaigrette

  • 8 Spears of Asparagus
  • 3 Carrots, peeled and cut into 5 x 1/2 inch sticks (8 each carrot)
  • 6 Green onions
  • 3 Roma tomatoes (seeded and diced)
  • 1/4 cup chopped fresh mint
  • 1/3 cup olive oil
  • 3 Tbsp. Balsamic vinegar
  • 3/4 tsp. salt
  • 1/4 tsp. Black pepper
  • 3/4 cup toasted pine nuts
In 1 qt. boiling water with 1 Tbsp. salt, blanch asparagus for 3 minutes. Remove asparagus and place in iced water to stop cooking process. In same cooking water add the carrots and cook for 4 minutes. Blanch in water as well. Blanch green onions in the same cooking water. Drain. Take 2 asparagus spears and 3 carrot sticks, and tie together with one green onion. Do this 6 times. Set aside. In medium mixing bowl, mix together the tomatoes, mint, garlic, olive oil, vinegar, salt and pepper. When ready to serve asparagus bundles, place on serving platter and top with vinaigrette and sprinkle with pine nuts.

No comments: