ASPARAGI CON POMODORI SECCHI E PINOLI or ASPARAGUS WITH SUN-DRIED TOMATOES AND PINE NUTS

aspargus

What is more spring like than asparagus? Well I suppose I could come up with a lot of other things but asparagus is somehow very spring like, it might be the tenderness of the green or maybe because they resemble all the growing plants that are shooting up around us right now, at least here in the northern hemisphere (I tend to forget that it’s the other way around for a lot of people…). We eat a lot of asparagus right now and this dish is a classic, simple to make and very savoury. I saw the recipe 10-12 years ago in a Swedish woman’s magazine, I think it was called Femina, and I went home and made it, I’m not so sure how much it resembles the original but I can tell you that it has remained one of my favourite asparagus recipe since then!


ASPARAGI CON POMODORI SECCHI E PINOLI or ASPARAGUS WITH SUN-DRIED TOMATOES AND PINE NUTS

1 bunch of asparagus, approx. 25 stalks
2-3 whole sun-dried tomatoes
2 tbsp pine nuts
1-2 tsp lemon juice
Salt
Olive oil

– Put the dried tomatoes to soak in some tepid water.
– Clean the asparagus and cut the stalks in 5-6 cm long pieces.
– Sauté the asparagus pieces, keeping the tips (tops?) apart, in some olive oil, sprinkle some salt over.
– After 3-4 minutes, add the asparagus tips, the dried tomatoes that you have cut into pieces and the pine nuts.
– Continue to sauté on medium heat until the asparagus are soft but not mushy. A minute or two before they are ready you add the lemon juice and the you serve it!

sparris

L