Asparagus à la Sistlau

by Sigrid Strohschneider-Laue May. 14, 2018 1976 views

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
  • salt
  • pepper
  • thyme
  • oregano
  • 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.

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There are 14 comments , add yours!
Shane Coleman 1 year, 4 months ago

Mmmm, I love asparagus. I think I’d like that a lot.

1 year, 4 months ago Edited
Sigrid Strohschneider-Laue Replied to Shane Coleman 1 year, 4 months ago

It was a success, maybe I should go into the asparagus-biz?! smile

1 year, 4 months ago Edited
Antonio Gil 1 year, 4 months ago

I'm salivating all over the place yum

1 year, 4 months ago Edited
Sigrid Strohschneider-Laue Replied to Antonio Gil 1 year, 4 months ago

*giggle*
We were too, because it smelled all day long ...

1 year, 4 months ago Edited
Jane Arrietty 1 year, 4 months ago

Looks very delicious!

1 year, 4 months ago Edited
Sigrid Strohschneider-Laue Replied to Jane Arrietty 1 year, 4 months ago

It was ... *sigh*
You should try it!

1 year, 4 months ago Edited
Russell Smith 1 year, 4 months ago

My mouth is watering and I just got done with dinner .  Beautiful photo of a delicious looking and sounding dish.

1 year, 4 months ago Edited
Sigrid Strohschneider-Laue Replied to Russell Smith 1 year, 4 months ago

Thanks! blush 
It was very tasty!

1 year, 4 months ago Edited
Guillermo Huerga Borrego 1 year, 4 months ago

Ummmm, suddenly I'm hungry.

1 year, 4 months ago Edited
Sigrid Strohschneider-Laue Replied to Guillermo Huerga Borrego 1 year, 4 months ago

I'm sorry, all eaten up, next time, I will save something for you as late night snack!

1 year, 4 months ago Edited
Jay Boggess 1 year, 4 months ago

Lovely! I'm drooling........
I love asparagus!!!

1 year, 4 months ago Edited
Sigrid Strohschneider-Laue Replied to Jay Boggess 1 year, 4 months ago

next time hurry and come over for dinner in time!

1 year, 4 months ago Edited
Berckmans Peter 1 year, 4 months ago

On the list to try

1 year, 4 months ago Edited
Sigrid Strohschneider-Laue Replied to Berckmans Peter 1 year, 4 months ago

do it, it was delicious!

1 year, 4 months ago Edited
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