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Asparagus and Sun Dried Tomatoes with Original Blaze

Preparation Time: 15 minutes
Level of difficulty: Easy
Serving Size: for 4 people


  • 1 chopped clove of garlic
  • 1 bunch asparagus
  • 1 cup of chopped sun dried tomatoes
  • 1 table spoon of minced fresh basil
  • EVOO
  • Blaze (Original, Truffle, or Porcini mushroom)
  • Fine Sea Salt
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Bring a pot of water to a boil and cook asparagus until tender (about 8 minutes). Remove the asparagus and cut them into fine pieces, removing the base of the stalks that are not so tender. In a seperate sauté pan, layer the pan with extra virgin olive oil and add in garlic over low heat. When garlic is a bit golden, add in sun dried tomatoes. Cook on low heat for about 2-3 minutes then add in the asparagus pieces. Season with a tea spoon of fine sea salt and toss all together in the sauté pan. Plate the contents and garnish with fresh basil and drizzle balsamic glaze over the top. Enjoy!
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