Ingredients

  • 12 mid-sized asparagus
  • 100 ml (1/2 cup) of diced dired tomatoes
  • 1 shallot, slice in tongue (about 1 inch of lenght)
  • 30 ml (2 tablespoons) of olive oil
  • Salt and pepper to taste
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Preparation

  • Preheat oven at 450 °F (230 °C).
  • Remove fibrous ends of asparagus. Brush with olive oil. Salt.
  • Set asparagus in the oven for about 3 to 4 minutes. Add shallot and dried tomatoes. Grill asparagus till it browns, so for about 8 to 10 minutes, depending of its size. Turns 2 to 3 times while it cooks (to grills uniformly).

Chef's notes

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