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Asparagus with sun-dried tomato pesto dressing


Makes 4 servings

1 lb fresh asparagus

1 qt water

1 Tbsp salt

1/4 lb sun dried tomatoes

(not marinated variety)

2-3 chipotle peppers

1/2-1 c olive oil

1. Snap woody ends from asparagus. Bring water to boil with salt. Add asparagus, and

boil for 2 minutes to blanch.

2. Drain and plunge into cold water to stop cooking. Drain.

3. Cover tomatoes with an inch of boiling water; let soak until soft, about 20 minutes.

4. Drain tomatoes and peppers and put in food processor with 1/2 c oil. Puree until

minced. Blend in additional oil to achieve desired consistency.

5. Arrange asparagus spears on plate; pour pesto over top. Serve warm or cold.

 Makes four servings

FarmFresh Recipes,  p.11

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