Asparagus and Sun-Dried Tomatoes Recipe

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Asparagus and Sun-Dried Tomatoes Recipe
Asparagus and Sun-Dried Tomatoes Recipe photo by Taste of Home
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Asparagus and Sun-Dried Tomatoes Recipe

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Crisp-tender asparagus is drizzled with lemon butter sauce and sprinkled with flavorful sun-dried tomatoes in this effortless, time-saving recipe.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 pounds fresh asparagus, trimmed
  • 1/3 cup butter, cubed
  • 1/3 cup chicken broth
  • 3 tablespoons olive oil
  • 4 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1/4 cup minced fresh basil

Directions

Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon peel and salt.
Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil. Yield: 12 servings.
Originally published as Asparagus and Sun-Dried Tomatoes in Country April/May 2009, p49

Nutritional Facts

3/4 cup: 95 calories, 9g fat (4g saturated fat), 14mg cholesterol, 127mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

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  • 3 pounds fresh asparagus, trimmed
  • 1/3 cup butter, cubed
  • 1/3 cup chicken broth
  • 3 tablespoons olive oil
  • 4 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1/4 cup minced fresh basil
  1. Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
  2. Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon peel and salt.
  3. Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil. Yield: 12 servings.
Originally published as Asparagus and Sun-Dried Tomatoes in Country April/May 2009, p49

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Htardugno User ID: 574354 266241
Reviewed May. 23, 2017

"Excellent recipe. I loved the sauce. I served the asparagus with Ritz cracker chicken and this sauce was marvelous drizzled on it. I would give this recipe 10 stars if I could!"

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