STEVE’S SKILLET TOMATO AND ASPARAGUS
Steamed asparagus briefly sautéed in extra virgin olive oil, ginger and garlic. Combined with stewed tomatoes, fennel, tarragon and allspice. So simple and refreshing. Good way to start a diet!
Makes 3 cups
⅔ lb. fresh asparagus; wash, cut lower ⅓ of stems off and discard or save for a broth; steam till tender, but still bright green, then cut into 1 inch lengths
2 T. extra virgin olive oil
6 fresh peeled garlic cloves, coarsely chopped
1 little nub of fresh ginger, peeled and coarsely chopped (use very sharp knife)
freshly ground black pepper
freshly ground green peppercorn
14-½ oz. can stewed tomatoes
½ t. finely ground fennel seed
⅛ t. ground allspice
½ t. dried tarragon, crushed
salt to taste
1 T. coconut oil spread (Olivio brand)
In large skillet, over medium heat, add olive oil, garlic, ginger and freshly ground black and green peppercorn. Stir well, then add cut steamed asparagus. Stir to coat with oil, then saute about 5 minutes.
Add fennel, allspice and tarragon. Stir well, then cook, uncovered, on low heat for about 10 minutes.
Add coconut oil spread; swirl till melted. Salt to taste and serve.
Notes: Don’t overcook the asparagus. The coconut oil spread adds a perfect amount of richness.
Tonight we wanted only veggies. It’s a great tasting simple dish. Pepper goes especially well with tomatoes, so Steve added a little pepper complexity by using two ground peppers. Use whatever you want or have on hand. The tomatoes really do bring out the pepper taste though.
He didn’t add extra salt and it was thoroughly enjoyable without it. Steve’s going to doctor tomorrow and didn’t want to be puffy.