Asparagus With Tomato-Shallot Confit

Name: Asparagus With Tomato-Shallot Confit
Total time: 15 min
Yield: 4 servings
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

By Pierre Franey

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: A Feast for 4 On a $20 Bill

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Ingredients

Yield:4 servings

2plum tomatoes
1tablespoon butter
1tablespoon chopped shallot (1 shallot)
1clove garlic, peeled
2pounds asparagus, trimmed to about 6-inch lengths and peeled
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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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.