Asparagus Pomodoro
1 serving
10 minutes
Asparagus pomodoro is an exquisite dish of author cuisine that combines delicate vegetable notes with a rich tomato flavor. Thin strips of asparagus, reminiscent of tagliatelle pasta, are gently stewed to achieve juiciness. Tomatoes, peeled beforehand, create a silky sauce with hints of sweetness, while garlic and onion add depth to the flavor. A light touch of parmesan completes the composition, giving the dish sophistication. This dish not only delights the palate but also features an elegant presentation, making it an ideal choice for a light dinner or gastronomic experiment. With its natural ingredients, asparagus pomodoro boasts a harmonious balance of freshness and richness, evoking Mediterranean traditions and impressing with its refined taste.
1
Pour a tablespoon of olive oil into a preheated skillet over medium heat.
- Olive oil: 1 tablespoon
2
Peel the tough skin off the asparagus spears using a vegetable peeler, then slice them lengthwise into thin strips like tagliatelle. Sauté for about two minutes until they soften slightly, then transfer to a plate.
- Asparagus: 4 stems
3
Finely chop half of a medium onion and a clove of garlic, sauté in the same pan until golden.
- Onion: 0.5 head
- Garlic: 1 clove
4
Dip a medium-sized tomato in boiling water for half a minute, transfer it to ice water, peel off the skin, finely chop the flesh almost to a puree consistency, and send it to the pan.
- Tomatoes: 1 piece
5
Season the sauce with salt and black pepper to taste, bring to a boil.
- Salt: to taste
- Ground black pepper: to taste
6
Once the sauce boils, return the asparagus to the pan and sprinkle with grated Parmesan.
- Asparagus: 4 stems
- Parmesan (Parmigiano Reggiano): 25 g
7
After twenty seconds, remove the pan from the heat, place the asparagus on a plate, drizzle with sauce, sprinkle with black pepper, and serve.
- Ground black pepper: to taste
