Got some nice bunches of baby garlic at the market. Looks much like scallions, but with some pinkish hew between the white bulb and the green plant. Used it in a pesto-like preparation together with basil, pine-nuts, and olive oil. That went great as a chimichurri substitute to accompany a nice piece of beef, and also as a pasta sauce. The other ingredient I matched them with, under the recommendation of Sergio, my produce man at the market, is green asparagus. Made for a great meal!
Ingredients:
Asparagus
Baby garlic, chopped, including some of the greens
Tomatoes, diced, as a side
4 Tsp olive oil
Salt, pepper
Directions:
1. Steam the asparagus, about 10 minutes
2. Heat the olive oil, throw in the garlic, and caramelize
3. Lay the asparagus on a plate, cover with the oil and garlic sauce. Add the salt and the pepper
4. Serve together with the tomatoes drizzled in olive oil, salt and pepper.
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