Green asparagus with tomato, olive and caper salsa
Green asparagus topped with a fresh salsa of tomatoes, olives and capers is a recipe featuring crisp vegetables from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 spears asparagus
- 3 tomatoes
- 1 Shallot
- 2 Garlic cloves
- 2 tbsp olive oil
- 50 g black olives (pitted if desired)
- 100 ml White wine
- 1 tbsp capers
- 1 tbsp chopped basil
- 1 tbsp sour cream
- Sea salt
- Cayenne pepper
Instructions
-
1.
Peel the lower third of the asparagus. Simmer in salted water for about 15 minutes until firm.
-
2.
Heat tomatoes, peel, quarter, seed and chop into pieces.
-
3.
Peel shallot and garlic cloves. Slice shallot into rings and garlic into rounds.
-
4.
Sauté shallot and garlic in hot oil. Deglaze with white wine, add tomatoes, capers and olives. Simmer for about 2 minutes. Remove from heat, stir in sour cream and chopped basil, season with sea salt and cayenne pepper.
-
5.
Remove asparagus from water, drain and arrange on plates. Spoon the melted tomato mixture over the asparagus and serve immediately.
