POTATOES, ASPARAGUS AND TOMATOES
A simple supper of boiled red-skinned potatoes pan-fried in margarine and thyme. Served with fresh steamed asparagus and tomatoes marinated in a sweet Balsamic vinaigrette.
I bunch fresh asparagus
8 sm. red-skinned potatoes
2-3 T. margarine
dried thyme, finely crushed
3 lg. sweet, ripe tomatoes
2 T. Balsamic vinegar
2 t. sugar
couple dashes salt
freshly ground black pepper
Wash asparagus. Remove soft thorns along the stalks, then break off lower third of stalks and discard.
Wash potatoes. Do not peel. Place in large pot. Add water to a level that reaches half way up the potatoes. Salt. Cover, then cook at a slow boil till fork-tender—about 20 minutes.
While potatoes cook, remove top cores from tomatoes; discard. Cut each tomato in quarters from top to bottom. Then, with a sharp knife remove pulp and seeds by running a knife between the pulp and the meat. Discard pulp and rinse the tomato meats under a little cold water. Drain, then cut each piece lengthwise, from end to end, into 3 strips.
In small bowl combine vinegar, sugar, salt and pepper; stir till sugar dissolves. Place tomato meats in the marinade. Toss to cover all surfaces and let set till ready to use, tossing occasionally.
When potatoes are done, drain well.
In a skillet or a pot, melt margarine, over low heat. Add a generous sprinkling of crushed thyme. When thyme softens somewhat, add potatoes, and roll them in the margarine till coated. Continue to cook on low heat for 3 minutes.
While potatoes are being finished, steam asparagus till tender, but still bright green.
Serve this meal family style or arrange individual servings on each diner’s plate.
Notes: This supper is an easy to prepare, simple meal, rich in flavors.
When cutting the tomatoes be sure to leave some meat on the tomatoes. We’re not skinning here, we’re removing the pulp and seeds only.