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Tuesday, 26 April 2016

Asparagus with Pineapple and Mozzarella

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney

Asparagus with Pineapple and Mozzarella
2 bunches asparagus, trimmed; 2 tblspn water; 440g can Golden Circle Pineapple Slims, drained; 1 cup grated mozzarella cheese; ¼ cup chopped basil; 1 tblspn chopped sun-dried tomatoes; ¼ cup olive oil; 1 tblspn balsamic vinegar; 1 clove garlic, crushed
1. Place asparagus in a microwave-safe dish with water. Cover with plastic wrap. Cook on HIGH (100%) power for 2 to 3 minutes or until just tender
2. Halve asparagus spears. Combine with Golden Circle Pineapple Slims. Arrange on heat-resistant serving plates.
3. Sprinkle with combined cheese, basil and tomatoes. Grill until cheese melts.
4. While hot, drizzle with combined oil, vinegar and garlic. Serve with toasted French bread slices.
Note: Alternately cook asparagus in a frying pan of simmering water for about 4 to 5 minutes or until just tender
Serves 4
 

1 comment:

  1. Wonderfully retro - I'm amazed they didn't opt for tinned asparagus. Still, grilled anything with cheese can't go wrong in my book. ;-)

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