Asparagus Piperade

    Asparagus Piperade

    3saves
    48min


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    In this well-travelled Basque dish, fresh asparagus, capsicums, chunks of chopped tomatoes and just enough chilli to tantalise the palate are temptingly combined with fluffy scrambled eggs.

    Ingredients
    Serves: 4 

    • 1 large onion
    • 1 green chilli
    • 1 large red capsicum
    • 1 large green capsicum
    • 2 tablespoons olive oil
    • 3 cloves garlic
    • Salt and black pepper
    • 500g asparagus
    • 425g canned tomato pieces
    • 8 slices crusty bread
    • Extra olive oil for brushing
    • 4 large eggs
    • To garnish: a few sprigs of chervil

    Directions
    Preparation:30min  ›  Cook:18min  ›  Ready in:48min 

    1. Peel and slice the onion; seed and dice the chilli, then seed and slice the capsicums.
    2. Heat the oil in a large frying pan or a wok with a lid. Peel the garlic, crush it into the oil and add the onion, chilli and capsicum, with salt and pepper to taste. Stir-fry for 1 minute, then cover and cook over high heat for 3–4 minutes, shaking the pan occasionally.
    3. Trim the woody ends from the asparagus, then cut each of the spears into four pieces. Add the asparagus to the onions, cover the pan and cook for 7 – 8 minutes, stirring occasionally. Preheat the griller to high.
    4. Stir the drained tomatoes into the pan, increase the heat and bring the mixture to simmering point; cook, uncovered, for 2 minutes.
    5. Meanwhile, brush one side of each bread slice with a little oil and toast under the griller.
    6. Lightly beat the eggs, then add to the vegetables and cook over moderate heat, stirring, until the eggs are just set.
    7. Serve the piperade on individual plates alongside the toast, and garnish with the sprigs of chervil.

    SERVING SUGGESTION

    To make a more substantial meal, you could serve the piperade with sautéed potatoes instead of the toasted bread.

    VARIATION

    Sliced button or oyster mushrooms can replace the asparagus; cook with the onions for 1–2 minutes before the tomatoes are added.

    NUTRIENTS PER SERVING:

    good source of vitamins A, B group, C, E and folate, and selenium and zinc.

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