Serving up a Side

Asparagus, Tomato, Pea

This week has whizzed by!  I, honestly, can't remember off the top of my head what we've even eaten for dinner all week.  I do know that I only cooked one night.  And that's because I was able to take 5 minutes in the morning to throw a roast in the crockpot.  (Really, if you don't own a crockpot, you should invest.  They are real time savors).

This particular evening, I took an extra 10 minutes to put together Asparagus, Tomato, and Green Pea Saute to go with my crockpot roast.  This is a side dish we've been eating for years and love it. 

Asparagus, Tomato, and Green Pea Saute
adapted from Moosewood Restaurant Cooks At Home 

6 sun-dried tomatoes (not packed in oil) (if I don't have these, I leave them out)
1/2 c. boiling water

1 T. olive oil
2 garlic cloves, minced or pressed
3/4 lb. fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 c. dry white wine (I've use white, red, chicken broth, and even vinegar with good results)
1 large tomato, diced (about 1 cup)
1 generous T finely chopped fresh tarragon (1 1/2 t. dried) (I always use basil)
1/2 c. fresh or frozen tiny green peas
salt and pepper to taste

crumble mild chevre (I've also used parmesan or feta)

In a small heatprrof bowl, cover the sun-dried tomatoes with the boiling water, and set aside.

Prepare all ingredients and have them within easy reach before you begin to stir-fry.

Heat the oil in a large skillet or a wok on high heat.  Swirl the garlic in the oil for just a moment and then add the asparagus.  Stir-fry for half a minute.  Add the wine, cover, and let steam for a couple of minutes.  Uncover and add the tomatoes and tarragon.  Cook on high heat for 2-3 minutes to reduce the liquid.  Drain and chop the sun-dried tomatoes, and then add them along with the peas.  Stir-fry until the asparagus is crisp tender and the liquid is reduced to a sauce.  Season.

Serve immediately, topped with cheese.