Best 5 Sun Dried Tomato Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savory Symphony of Sun-Dried Tomatoes and Asparagus: A Culinary Delight**

Embark on a culinary journey with this delectable dish that brings together the vibrant flavors of sun-dried tomatoes and the delicate crunch of asparagus. The sun-dried tomatoes, imbued with a burst of concentrated sweetness, mingle harmoniously with the tender-crisp asparagus, creating a symphony of flavors that will tantalize your taste buds. This versatile dish can be enjoyed as a delectable side or as a main course, paired with your favorite protein. Three tempting variations await you: a classic sautéed version, a vibrant roasted medley, and a refreshing salad bursting with flavors. Whether you prefer the simplicity of sautéed vegetables, the caramelized goodness of roasted ones, or the crisp freshness of a salad, this recipe collection has something to satisfy every palate. Get ready to savor the perfect balance of flavors and textures in this culinary masterpiece.

Here are our top 5 tried and tested recipes!

PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY



Pesto Asparagus And Sun-Dried Tomato Pasta Recipe by Tasty image

Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 cloves garlic
15 spears asparagus
1 teaspoon olive oil
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
8 oz penne pasta
4 cups fresh basil leaves
⅓ cup pine nuts
2 cloves garlic
½ cup olive oil
½ cup parmesan cheese
1 teaspoon salt
½ cup sun-dried tomato
½ cup parmesan cheese, optional

Steps:

  • Preheat oven to 425˚F/220˚C.
  • In a large pot, bring 4 quarts of water to a rolling boil.
  • Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
  • In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
  • Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
  • In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 717 calories, Carbohydrate 63 grams, Fat 43 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams

SUN-DRIED TOMATO ASPARAGUS



Sun-Dried Tomato Asparagus image

Quick and tasty asparagus. Great with steak! Beef broth can be replaced with water or any other broth.

Provided by HeatherMG

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
6 sun-dried tomato halves, thinly sliced
1 bunch fresh asparagus, trimmed
2 tablespoons beef broth
salt and pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat; cook and stir the garlic and tomatoes in the hot oil until fragrant, 2 to 3 minutes. Add the asparagus to the skillet and toss until coated with the oil mixture. Season with salt and pepper. Pour the beef broth over the asparagus mixture. Cover the skillet and cook until the asparagus is bright in color and slightly crunchy, 7 to 10 minutes.

Nutrition Facts : Calories 63 calories, Carbohydrate 6.6 g, Fat 3.6 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 90.1 mg, Sugar 3.2 g

SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS



Shrimp and Sun-Dried Tomato Risotto With Asparagus image

Make and share this Shrimp and Sun-Dried Tomato Risotto With Asparagus recipe from Food.com.

Provided by pkhemmerich

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb large shrimp, peeled and deveined
1 lb fresh asparagus
1/2 cup sun-dried tomato, sliced
1 shallot, minced
1 garlic clove, minced
1 cup white wine
1 teaspoon olive oil
3 tablespoons butter
1 1/2 cups arborio rice
1/2 cup parmesan cheese, grated
1 teaspoon red pepper flakes
4 -5 cups shrimp broth (or vegetable broth)
1/2 lemon, juice of
salt and pepper

Steps:

  • Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
  • In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
  • Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
  • Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
  • Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
  • When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
  • Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
  • Salt and pepper to taste.

ASPARAGUS AND SUN-DRIED TOMATO FRITTATA



Asparagus and Sun-Dried Tomato Frittata image

Make and share this Asparagus and Sun-Dried Tomato Frittata recipe from Food.com.

Provided by x_Gaz

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard (yellow will work fine if you like that better)
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, cut into 1/4-inch dice
3 stalks asparagus, rough ends discarded, cut into bite-sized pieces
1/4 cup sun-dried tomato packed in oil, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, torn into pieces

Steps:

  • preheat oven to 400°F
  • in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
  • mix in the soy sauce and mustard.
  • add the nutritional yeast and combine well. set aside.
  • in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
  • add the garlic and thyme and turmeric, saute for 1 minute.
  • add the lemon juice to deglaze the pan; turn off the heat.
  • transfer the onion mixture to the tofu mixture and combine well.
  • fold in the basil leaves.
  • transfer back to the skillet and press the mixture firmly in place.
  • cook in the oven at 4ooF for 20 minute.
  • transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
  • let the frittata sit for 10 minute before serving.
  • cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.

STEVE'S SUN DRIED TOMATO AND ASPARAGUS QUICHE



Steve's Sun Dried Tomato and Asparagus Quiche image

Great vegetarian main course suitable for any meal.

Provided by Steve Cowherd

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 9

1 (9 inch) unbaked deep-dish pie crust
2 tablespoons butter
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
salt and ground black pepper to taste
5 large eggs
½ cup heavy whipping cream
1 teaspoon grated nutmeg
¼ cup chili sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
  • Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
  • Raise oven temperature to 400 degrees F (205 degrees C).
  • Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.
  • Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
  • Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 28.5 g, Cholesterol 192.3 mg, Fat 29.6 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 12.2 g, Sodium 518.4 mg, Sugar 4.4 g

Tips:

  • Choose the right tomatoes: Use ripe, flavorful tomatoes that will dry well in the sun. Roma tomatoes are a good option.
  • Prepare the tomatoes properly: Cut the tomatoes in half lengthwise and remove the seeds. You can also peel the tomatoes if desired.
  • Marinate the tomatoes: Marinating the tomatoes in olive oil, herbs, and spices helps to infuse them with flavor.
  • Dry the tomatoes thoroughly: The tomatoes need to be completely dry before they are stored. You can dry them in the sun, in a dehydrator, or in a warm oven.
  • Store the tomatoes properly: Store the sun-dried tomatoes in an airtight container in a cool, dry place. They will keep for several months.
  • Use sun-dried tomatoes in a variety of dishes: Sun-dried tomatoes can be used in a variety of dishes, including salads, pasta dishes, pizzas, and stews.

Conclusion:

Sun-dried tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes. They are easy to make at home and can be stored for several months. With a little planning, you can enjoy the taste of summer all year long.

Related Topics