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| Roasted Asparagus with Vidalia Onion and Sun Dried Tomato Saute |
Asparagus (like green beans actually) is quick cooking and super versatile. I always try to make it taste really good. I sometimes wrap proscuitto around the asparagus and cook it like that or I will serve it with an aioli. Sometimes, I will blanch them and serve them cold with other vegetables covered in a vinaigrette. Last night, I used leftover Vidalia onions and sun dried tomatoes. It was really tasty. Here is what I did.
Asparagus with Onion and Sundried Tomato Saute
1 bunch of asparagus
1/4 vidalia onion diced
6 oil packed sundried tomatoes chopped (keep the oil)
salt and pepper
Again, I used my trusty castiron griddle. I love it so! I heated it up super hot and sauteed my onions in some of the oil from the tomatoes (no need wasting that tasty stuff). When soft, I moved them over and added my asparagus. To prep asparagus, bend each stalk. It should break easily at the base. Discard the bottom part (it is woody and tough). Place asparagus on hot griddle. Let sit. Salt and Pepper. Move around slightly but leave them unattended primarily. This should take about 7 minutes. You don't want overcooked asparagus. Gross. Move them around and allow them to char. When they are finished, scatter onions and sundried tomatoes on top. Salt and Pepper to taste. The stalks should be crisp-tender. I served these with a stuffed bell pepper. Yummy!
Sundried tomatoes remind me of my grandfather who grew his own tomatoes, dried them, and packed in oil. I think my mom still has some of the oil filled glass jars in our pantry at her house, can't part with them.
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