Makes 4 servings. Difficulty
1 large bunch asparagus, trimmed and washed 1 Tablespoon olive oil 1 shallot, minced 1 garlic clove, minced 2 Tablespoons oil packed sun dried tomatoes, drained and chopped Salt and freshly ground black pepper
Blanch asparagus in boiling salted water for 4 minutes or until just tender. Drain and rinse under cold water to halt cooking process.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and garlic and sauté until tender. Add sun- dried tomatoes and sauté for 3 minutes.
Return asparagus back to skillet and toss to coat with pan contents; cook for 1 minute or until warmed through. Adjust seasonings to taste with salt and freshly ground black pepper.