Recipe posted by FDM - Translation by FDM - Go to italian recipe
Mumble, muble, how can I cook the asparagus this evening? This is what I threw in the pot and... wow, they were really good! So good that I replicated next evening with those been left
- 500gr asparagus (fresh or frozen)
- 12-15 piccadilly tomatoes (or 20 cherry tomatoes approx.)
- 3 tablespoons pesto sauce
- 1 shallot
- red chili
- ginger powder
- extra vergin olive oil
- salt
Steam the asparagus leaving them rather "al dente". In the meantime, clean the tomatoes and divide them in halves or quarters (depending on size), removing the seeds. In a skillet lightly brown the minced shallot with a tablespoon of oil, add the tomatoes and cook them on high-heat. Then add the asparagus, a pinch of red chili and ginger (according to your taste) and salt. Briefly cook on high-heat until the liquid from the tomatoes will be completely evaporated, turn off the fire, add the pesto sauce, quickly mix to well combine all the ingredients and serve.