Asparagus-Tomato Layer
Click on the link below to see a colored photo of this recipe.
Recipe Link: http://communities.msn.com/RecipesForNonCooks/vegetables.msnw List of Ingredients
1-1/2 pound asparagus spears (Frozen, thawed, may be used)
Salt
1 pound tomatoes, peeled and sliced
1 tablespoon chopped fresh parsley or parsley
Pepper
3 tablespoons butter
1/2 cup shredded Cheddar cheese
Recipe
1. Preheat the oven to 375 degrees F.
2. Wash the asparagus stalks well in cold water, then trim the base of each spear. Leaving about 3/4 inch of harder white stalk.
3. Put the asparagus in a pan large enough to hold them lying flat. Pour over enough boiling water just to cover and add a pinch of salt. Cover and simmer gently for 10 minutes, until half cooked.
4. Lift out the asparagus carefully with a spatula and drain on a folded dish towel.
5. Place half the asparagus in a shallow heatproof serving dish. Arrange half the tomatoes over the asparagus, then sprinkle with half the basil and salt and pepper to taste. Dot with the butter. Layer the remaining asparagus and tomatoes on top and sprinkle with the remaining basil. Season with salt and pepper to taste.
6. Sprinkle the cheese over the top and cook in the oven for 30 minutes. Serve immediately, straight from the cooking dish.
From “Nice ‘N Easy Family Cookbook”, 1987
Serves 4
Calories 170
|
Â
Â
Â
|
member logon
