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    Saturday, March 05, 2011

    Tomatoes, Asparagus and Butter - What a Combo

    There is little tastier than Tomatoes gently sauteed in Butter. Turn this into a Bechamel sauce, pour over Asparagus and little potatoes and bake with a cheesy topping. What a wonderful lunch.

    I have been making an Asparagus and Tomato casserole for years. Originally I sourced this from The Lower Hutt Plunket Society Triple Tested Cook book. One of my well thumbed and stained cook books from the early 70's. This time I added some boiled new potatoes to bulk up the meal. A wonderful addition. You could of course add cooked pasta.

    In the boat we have a good pantry and one of the staples is canned Asparagus. Of course a must for Asparagus rolls, this vegetable is the poorer cousin of the fresh variety but hey better canned than none.

    1 can Asparagus, drained
    4 small potatoes sliced and boiled in salted water till just tender, drain

    3 tablespoons butter
    4 medium tomatoes,roughly chopped
    Sea salt and freshly ground black pepper
    3 tablespoons flour
    1 cup milk (approx)

    Breadcrumbs and grated cheese

    Heat butter in a pot and add chopped tomatoes
    Season with Salt and Pepper
    Saute gently about 3 minutes
    Add flour and cook another 3-4 minutes to cook the flour taste out.
    Add milk and stir till thickened
    you may need to add more the sauce shouldn't be too thick
    Continue to simmer about 4 minutes
    Meanwhile layer asparagus and potatoes in a casserole dish
    Season with some freshly ground black pepper
     Pour sauce over the top of them
    Cover with breadcrumbs and grated cheese
    Bake in 180C oven till bubbly and golden
    Should take about 20-25 minutes.
    Don't be too greedy and eat too fast... tomatoes hold their heat and many a burnt roof of mouth, has happened in our house. Just too tempting to hold back.

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