Chef Brandon Sharp
1 bunch green asparagus, woody ends cut off and stalks peeled halfway up
1 tbs minced shallot
1/3 cup extra-virgin olive oil
1 each tomato, seeds and pulp removed, medium dice
2 each piquillo peppers, seeded, medium dice
1 tsp capers
1 tbs Niçoise olives, rough chop
pinch red chili flakes
1 tbs sherry vinegar
6 large basil leaves, rough chop
Blanch the asparagus in boiling, salted water until just tender. shock in ice water and pat dry.
In a small saute pan, sweat the shallot in the oil over a medium- low flame. Once tender, add the tomato and cook until it startsto sweat. then pour contents of pan into a metal or glass mixing bowl. stir in peppers, capers, olives, chili flakes, and vinegar. allow sauce to cool to room temperature.
Arrange asparagus spears on two plates in a single layer. sauce liberally and sprinkle with the chopped basil. you’ll have extra sauce—that’s where the crusty bread comes in.
Napa Valley Pinot Grigio