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Asparagus with sun-dried tomatoes and basil
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your appetizer with fresh asparagus.
Ingredients:
  • 6 slices pancetta
  • 100g sun-dried tomatoes, cut into strips crossways
  • 55g pine nut
  • 82.50 ml finely shredded fresh basil
  • 60ml olive oil
  • 60ml red wine vinegar
  • Salt and pepper, to season
  • 3 bunches asparagus
Instructions:
  • Heat your oven to 200°C. Arrange 6 slices of pancetta on a baking tray. Bake for 5-10 minutes until crispy. Take out of the oven and let them cool slightly before tearing them into pieces.
  • Mix together the pancetta, 100g of sun-dried tomatoes cut into strips, 1/3 cup of toasted pine nuts, 1/3 cup of finely shredded fresh basil, 1/4 cup of olive oil, and 1/4 cup of red wine vinegar. Season with salt and pepper to taste.
  • Boil 3 bunches of asparagus for 3-4 minutes until tender. Drain and serve topped with a flavorful tomato mixture.

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