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    Sunday, October 04, 2009

    Asparagus - Still Mad about it even after all of these Years


    I think Asparagus and Tomato are a sensational pairing. Particularly with the addition of a yummy butter sauce.
    This dish is one I used to make in the 60's, from "The Triple Tested Cookbook". A bible for young wives.
    It came to mind, when trying to think of an easy dinner, in the weekend.
    What a great sauce for Orecchiette.

    Good for Presto Pasta Night. This week being hosted by Joanne of Eats well with Others.
    Click here to catch the round up, which will be available on Saturday

    The original was simply called "Asparagus Tomato Casserole"

    1 bunch Asparagus, woody ends cut off
    1 dozen cherry tomatoes cut in half
    3 tablespoons butter
    2 tablespoons flour
    1/2 cup milk

    100 gms Orecchiette

    Cook the Asparagus and cut into 3 cm pieces
    Meanwhile melt butter
    add tomatoes
    Season with sea salt and freshly ground black pepperAdd flour and cook out the flour taste
    Takes about 3 minutes
    Add milk
    Stir till thickened and then
    Add asparagus
    Into a gratin dish and bake in 180C oven about 20 minutes
    Just so the flavours have melded together
    Meanwhile cook Orecchiette in well salted boiling water until al dente
    Add sauce to pasta
    Serve with a garnish of chopped chives
    Basil would be nice as well.
    So simple and so so tasty.

    3 comments:

    Joanne said...

    Thanks so much for the submission! Looks great.

    Ruth Daniels said...

    It does look very tasty indeed. Being on the other side of the world...I'll be waiting quite a while for Spring asparagus...enjoy them for me in the short term.

    Thanks for sharing with Presto Pasta Nights.

    Ruth Daniels said...

    It does look very tasty indeed. Being on the other side of the world...I'll be waiting quite a while for Spring asparagus...enjoy them for me in the short term.

    Thanks for sharing with Presto Pasta Nights.