Asparagus with sun dried tomatoes and basil

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How to make Asparagus with sun dried tomatoes and basil

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 6 slices pancetta
  • 100g sun-dried tomatoes, cut into strips crossways
  • 1/3 cup (55g) pine nuts, toasted
  • 1/3 cup finely shredded fresh basil
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • Salt and pepper, to season
  • 3 bunches asparagus

Method

  • Step 1 Preheat oven to 200°C. Place 6 slices pancetta on a baking tray. Bake for 5-10 minutes or until crisp. Remove and cool slightly. Tear into pieces.
  • Step 2 Combine pancetta with 100g sun-dried tomatoes, cut into strips crossways, 1/3 cup (55g) pine nuts, toasted, 1/3 cup finely shredded fresh basil, 1/4 cup (60ml) olive oil and 1/4 cup (60ml) red wine vinegar. Season with salt and pepper.
  • Step 3 Cook 3 bunches asparagus in boiling water for 3-4 minutes. Drain. Serve asparagus topped with tomato mixture.

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