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Asparagus Tips

Servings 2 Servings


  • Four to Five Asparagus per person depending on their size thicker asparagus are better
  • 2 tablespoons Sweet Butter
  • 2 tablespoons Shallots chopped
  • 2 tablespoons Sundried Tomatoes chopped into very small dice
  • Salt and Pepper to taste


  • Peel the asparagus first and cut them in an angle about 1 inch in length.  Poach them in boiling water to your liking.  Immediately after cooked immerse in ice water and reserve.
  • In a frying pan, heat the olive oil and the butter.  Add the shallots and cook until light golden brown.  Add the sundried tomatoes and the asparagus.  Cook for a few minute until hot and remove from the heat.  For extra flavor add some more butter at the last minute.