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Asparagus Gratin Provencal
1 to 1 1/2 pounds asparagus
6 garlic cloves, coarsely chopped
3 T olive oil
8 to 10 vine ripe tomatoes, peeled
Salt to taste
2-3 T pesto or finely chopped fresh basil
1/4 c fresh breadcrumbs
1/4 c freshly grated Parmesan cheese
Preheat the oven to 450 degrees, or preheat the broiler. Snap asparagus to break off the tough stalk ends. Blanch the whole spears, drain, and arrange in a single layer in a gratin dish.
Heat the garlic in a saute pan with 2 T olive oil. When it just begins to color, add the tomatoes and salt and cook over medium high heat until it becomes slightly saucelike and thickens (about 6 minutes). Pour over the asparagus, dot top with pesto or basil. Combine the breadcrumbs and cheese 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. Eat hot or at room temperature.
Serves 4. |
