Asparagus with Tomato, Olive and Caper Salsa
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 12 sticks Asparagus
- 3 Tomatoes
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 50 grams black olives (pitted, if desired)
- 100 milliliters white wine
- 1 Tbsp Caper
- 1 Tbsp chopped Basil
- 1 Tbsp Sour cream
- Sea salt
- cayenne pepper
Preparation steps
1.
Peel the bottom third of the asparagus. Simmer in salt water for about 15 minutes until al dente.
2.
Blanch the tomatoes, plunge into cold water, peel, quarter, remove seeds and cut into pieces.
3.
Peel the shallot and garlic. Cut the shallot into rings and slice the garlic.
4.
Sauté the shallot and garlic in hot oil. Deglaze with white wine. Add the tomatoes, capers and olives and stir. Simmer for about 2 minutes. Remove from the heat, mix in the sour cream and chopped basil and season with salt and cayenne pepper.
5.
Drain the asparagus and transfer to plates. Top with the salsa and serve.
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