- 2 lb asparagus
- 3/4 cup sun-dried tomatoes in oil (4 1/2 oz)
- 3 tbsp breadcrumbs
- 3 1/2 oz freshly grated Parmesan cheese
- 1 lb boiled potatoes
- Salt and freshly ground pepper
1 Bring salted water to a boil. Rinse asparagus. Peel bottom third of stalks and cut off woody ends. Boil asparagus in salted water for 3 minutes. Rinse under cold water and drain well.
2 Drain tomatoes, reserving oil, and cut into strips. Cut asparagus on angle into 1-inch lengths. Combine asparagus, tomatoes and reserved oil.
3 Combine breadcrumbs and Parmesan. Slice potatoes and divide evenly among raclette cooking trays. Season with salt and pepper to taste. Top with asparagus mixture. Sprinkle with breadcrumb mixture. Cook under heating element for 8 to 10 minutes.
Makes 4 servings
Prep time: 25 minutes
Cooking time: 10 minutes
Calories/serving: About 325