Asparagus With Tomato-Shallot Confit
Published April 5, 1994
- Total Time
- 15 minutes
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Ingredients
2 plum tomatoes
1 tablespoon butter
1 tablespoon chopped shallot (1 shallot)
1 clove garlic, peeled
2 pounds asparagus, trimmed to about 6-inch lengths and peeled
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 8 milligrams cholesterol; 81 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 5 grams fiber; 617 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of water to a boil. Blanch the tomatoes for 12 to 15 seconds. Remove, and when cool enough to handle, peel the skin. Cut the tomatoes into fourths and remove seeds. Cube the tomatoes. There should be about ½ cup.
- Step 2
In a separate pan, melt butter over medium heat. Add the shallots and cook, stirring, for two minutes. Add the tomatoes and garlic clove. Cook, stirring, for one minute. Adjust seasonings, and set aside.
- Step 3
Place the asparagus in a pan, and cover with salted water. Bring to a boil, and cook for about two minutes. Remove from the heat immediately. Drain, and serve with shallot-tomato garnish.
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