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
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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