6 sundried tomatoes, not packed in oil
1/2 cup boiling water
1 and 1/2 tablespoons olive oil
2 garlic cloves, minced or pressed
3/4 poing fresh asparagus spears, trimmed and cut into 2 inch pieces
1/4 cup dry white wine
1 large tomato
1 generous tablespoon finely chopped fresh tarragon (1and1/2 teaspoons dried)
1/2 cup fresh or frozen tiny green peas
ground black pepper to taste
crumbled mild (not aged) chevre (or parmesan, feta, or fontina)
In a small heat proof bowl, cover the sun dried tomatoes with the boiling water and set aside.
Prepare all of the ingredients and have them within easy reach before you begin to stir fry. Heat the oil in a large skillet or a wok on high heat. Swirl the garlic in the oil for just a moment, and then add the asparagus. Stir fry for half a minute. Add the wine, cover, and let steam for a couple of minutes. Uncover and add the tomatores and tarragon. Cook on high heat for 2 to 3 minutes to reduce the liquid. Drain and chop the sundried tomatoes, and then add them along with the peas. Stir fry until the asparagus is crisp but tender and the liquid is reduced to a sauce. Add pepper to taste. Serve immediately, topped with crumbled chevre.
We enjoyed this served over orzo, using feta cheese.
Moosewood Cooks at Home, p. 224