Asparagus with Tomato Sauce and Sour Cream

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup chopped onion
  • 1 garlic clove, finely minced
  • ¼ cup butter or olive oil
  • 2 celery ribs, coarsely chopped
  • ½ cup coarsely chopped green pepper
  • 2 large tomatoes, peeled and chopped
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 tablespoon capers
  • 24 asparagus stalks, trimmed
  • ½ cup sour cream


  1. In a saucepan cook the onion and garlic in half of the butter until golden brown.

  2. In a small skillet cook the celery and green pepper in the remaining butter for about two minutes, stirring occasionally. The vegetables should remain crisp.

  3. Add the tomatoes, the celery and green pepper to the saucepan containing the onion and garlic. Season with the thyme, bay leaf, and salt and pepper to taste. Simmer, stirring occasionally, for about twenty minutes, until thickened slightly. Add the capers. Remove and discard the bay leaf.

  4. Place the asparagus in a skillet with cold salted water to cover. Bring to a boil and simmer for ten to twelve minutes, until the asparagus is barely tender. Drain.

  5. To serve, place the asparagus on warm dinner plates and spoon the sauce over each serving. Top with sour cream and serve immediately.

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