We visited yesterday the food festival in Vienna Stadtpark. Producers and farmers from all over Austria sold specialities. It's Aspargus season! We bought 1 kg fresh green Asparagus. Yesterday Victoria cooked a fine meal with white wine, today I experimented with the leftovers and all the additional ingrediences I like most. It tasted so well, that I will share the recipe.
- 500 g green Asparagus
- 50 g Campari tomatoes
- 20 g dried tomatoes, which were preserved in oil and herbs
- 20 g pine nuts
- 2-3 large garlic cloves
- 10-15 ml olive oil
- 10-15 g butter
- 1/16 l stock for seasoning
- noodles (I prefer spaghetti or linguine al bronzo)
Clean the Asparagus, cut off the dried bottom ends - if necessary. Chop off the heads an put them aside. Cut the remaining stems in equally long pieces, but at least 4 cm long. Sort them into lower ends (thick pieces) and upper ends (slim pieces).
If you don’t want to waste food, you can cook the dried bottom ends with a small amount of water to produce a little bit of stock.
Meanwhile heat up the water to cook the noodles. I hope, that I don’t have to explain the details for noodle cooking and the essentials of "al dente".
Peel the garlic cloves and cut it into slices.
Wash the tomatoes and slice them into halves. I prefer the sweet Campari tomatoes, but if you wish for a less sweet and more acerbic taste, take another small variety.
The dried tomatoes have to be chopped into tiny pieces.
Take a large pan – I prefer a our big wok – and heat up – please no hell fire but moderate heat - olive oil and butter. Add the garlic, dried tomatoes and the lower ends/thicker asparagus pieces. Let them roast by low heat for about two minutes, add the upper ends/thinner asparagus pieces. Add the herbs and seasoning (if you like it hot, you may add a tiny pinch of chili powder too). Cook it for another two minutes. Add pine nuts and the asparagus heads. Cook for another two minutes and stir carefully. If you want it a little bit more juicy, add some stock.
You may serve it with Parmesan or Gorgonzola cheese.