Asparagus Gratin with Tomatoes

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 1.5 pounds asparagus
  • 6 garlic cloves, chopped
  • 3 tbs. Olive oil
  • 8-10 vine-ripe tomatoes, peeled, or canned whole tomatoes
  • Salt
  • 2 tbs. pesto or finely chopped basil
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese, preferably Regianno Parmesan
 

Preheat oven to 450 degrees or preheat broiler. Trim asparagus if necessary. Leave the tip ends whole and as long as possible. Blanch asparagus and drain, then arrange in a single layer in a gratin (shallow, wide) dish.

Heat the garlic in a sauté pan with 2 tablespoons of olive oil. When it just begins to brown, add the tomatoes and salt. Cook over medium-high heat till it becomes somewhat concentrated, about 6 minutes. Pour over the asparagus and dot the top with the pesto or basil.

Combine the breadcrumbs and Parmesan and sprinkle over the top. Drizzle with the remaining olive oil.

Bake or broil for about 5 minutes, or until the top is golden brown in spots. Serve hot or at room temperature.

Back to Recipe Index

Victoria Island Farms (logo here)

This banner/top navigation requires Flash Player 6 or later (update your Flash Player here) and JavaScript. Your browser has not met one or both of these conditions, which is why this message is visible- unless of course you're looking at the markup (web page source code). If your browser had met these conditions, this content would have been overwritten by a Flash file containing logo and branding, interactive navigation, information architecture/user-orientation cues, motion and graphic pizzaz- all for a fraction of the cost of traditional, less functional and more boring navigations. That said, it is neither semantically relevant, nor necessary to traverse the site- which is why we have placed it at the very end of the markup. CSS, if enabled, places this section at the top of the page. Web Design & Development by The Space Foundry.