INGREDIENTS

INSTRUCTIONS

Heat a 3-quart heavy stainless-steel or porcelain-lined stove-top
casserole and add the olive oil. Saute the garlic and onion until
clear. Add the parsley and tomatoes and simmer for about 25 to 30
minutes, or until the tomatoes are very soft. Add salt and pepper to
taste. Cut the cleaned asparagus into 1-inch pieces and add to the
pot along with the white wine. Cook until done to your taste, which I
hope will be a short time, just until tender and still a bit crunchy.
Hint on cleaning asparagus: Hold the bottom end of the stem in one
hand and gently bend the stalk with the other. The stalk will break
where it is tender, thus giving you a piece of asparagus that is
entirely edible. With a little practice you will know exactly where
to break the vegetable. Save the broken-off ends for soups. Slice and
add to soup stock, then drain and discard the coarse stalks before
serving.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-02-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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