ASPARAGUS WITH TOMATO-SHALLOT CONFIT

Asparagus With Tomato-Shallot Confit image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

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 1/2 cup.
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.
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.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 617 milligrams, Sugar 5 grams, TransFat 0 grams