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Recipe Name: Asparagus With Olive Oil And Tomato, Greek Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) Asparagus, cleaned
1/2 Cup(s) Olive oil
2 Garlic cloves, chopped fine
1 Onion, chopped
1/4 Cup(s) Chopped fresh Italian
1 Cup(s) Chopped very-ripe tomatoes
1/4 Cup(s) Dry white wine
Freshly-ground black pepper
to taste
Salt, to taste
Heat a 3-quart heavy stainless-steel or porcelain-lined stove-top
casserole and add the olive oil. Saute the garlic and onion until
clear. Add the parsley and tomatoes and simmer for about 25 to 30
minutes, or until the tomatoes are very soft. Add salt and pepper to
taste. Cut the cleaned asparagus into 1-inch pieces and add to the pot
along with the white wine. Cook until done to your taste, which I hope
will be a short time, just until tender and still a bit crunchy. Hint
on cleaning asparagus: Hold the bottom end of the stem in one hand and
gently bend the stalk with the other. The stalk will break where it is
tender, thus giving you a piece of asparagus that is entirely edible.
With a little practice you will know exactly where to break the
vegetable. Save the broken-off ends for soups. Slice and add to soup
stock, then drain and discard the coarse stalks before serving.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-02-1991
issue - The Springfield Union-News Formatted for MasterCook by Joe
Comiskey, aka MR MAD - -or-
07-15-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 300
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 644.4mg
Potassium: 466.4mg
Carbohydrates: 10.2g
Fiber: 2.9g
Sugar: 2.8g
Protein: 4g

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