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