Seared Asparagus & Sun-Dried Tomato

Asparagus & sun-dried Tomato


by Chef Kurt von Kahle

1 lb. Asparagus, peeled* & cut into 2” pieces

1/4 cup Sun dried tomato, cut into thin strips

2 Garlic cloves, finely chopped

3 ounces white wine

Two Tablespoons Oil

Zest from 1/2 Lemon

Salt & Pepper, to taste

Heat a medium size sauce pan. After 2 minutes add oil.

Once it is warm add asparagus, cook for 3 minutes occasionally stirring.

Add garlic, stir, then add tomato and wine. Cover pan and cook for 3 minutes or until tomato starts to plump.

Season with zest, salt and pepper.

Serve as a side vegetable, in pasta, rice or as a topping on Pizza.


*If asparagus is thick, peel in a striped motion, if it is thin, skip peeling

One Reply to “Seared Asparagus & Sun-Dried Tomato”

  1. I’m usually not a fan of asparagus and only made it for my husband in the past using salt, pepper and balsamic vinegar but I loved this recipe! You were right, it’s important that the sun dried tomatoes are soft in texture as they soak up the wine really well and have a lot of flavor! I made sure to use a Savignon Blanc as well and it definately made a difference. Thanks again!

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