Tomato-Topped Asparagushouston, Texas
A hearty Southern-inspired dish featuring tender asparagus topped with a flavorful tomato and onion sauce, perfect for family dinners and comfort food lovers.
Ingredients
- 2 Tbsp. chopped fresh basil ⓘ
- 2 Tbsp. olive oil ⓘ
- 2 Tbsp. cider vinegar ⓘ
- 1/2 tsp. salt
- 1/4 tsp. sugar ⓘ
- 1/8 tsp. pepper ⓘ
- 1/3 cup finely chopped tomato ⓘ
- 1 lb. fresh asparagus spears ⓘ
- 1/2 cup catsup ⓘ
- salt pork or ham to taste ⓘ
- 1/2 cup chopped onions ⓘ
- 3-4 medium cut-up potatoes ⓘ
- 2 chopped green chilies or jalapenos ⓘ
- salt and pepper to taste ⓘ
Instructions
- Combine chopped fresh basil, olive oil, cider vinegar, salt, sugar, and pepper to make a dressing.
- Add finely chopped tomato to the dressing and mix well.
- Prepare asparagus spears by cleaning and trimming the ends.
- In a pressure cooker, layer the asparagus with chopped onions, salt pork or ham, and cut-up potatoes.
- Pour the tomato dressing over the vegetables and meat.
- Add chopped green chilies or jalapenos on top.
- Pour catsup over the mixture.
- Season with additional salt and pepper to taste.
- Cook slowly in a pressure cooker for about two hours until everything is tender and flavors meld.
Tips & Substitutions
For a lighter dressing, consider using lemon juice instead of cider vinegar. If fresh basil is unavailable, dried basil can work in a pinch; however, use about one-third the amount. You could also substitute asparagus with green beans for a different texture. Make sure to adjust cooking times accordingly if you change vegetables. This dish can be served warm or at room temperature.
Serving Suggestions
This Tomato-Topped Asparagushouston dish pairs beautifully with a light salad or crusty bread for a complete meal. Consider serving it alongside a refreshing Zucchini 'Pizza' Casserole for a unique twist. A dollop of sour cream or yogurt on top can add creaminess and balance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to prevent drying out. Alternatively, you can microwave in short intervals until heated through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato-Topped Asparagushouston, Texas contains roughly 893 calories, with 20g protein, 73g carbohydrates, and 67g fat. It is an excellent source of iron (222% of the Daily Value), calcium (131% of the Daily Value), and dietary fiber (104% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2015mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the layers in the pressure cooker and refrigerate overnight. Just add the dressing and catsup before cooking. This allows the flavors to meld together nicely. When ready to cook, adjust the cooking time as needed since it may need a bit longer if starting cold.
What type of potatoes work best for this recipe?
You can use any waxy potatoes like Yukon Gold or red potatoes for their creamy texture. Avoid starchy potatoes like Russets, as they may become mushy during cooking. If you like a bit of texture, you can even mix in some sweet potatoes for added sweetness and color.
Is it possible to make this dish vegetarian?
Absolutely! Simply omit the salt pork or ham and consider adding additional vegetables such as bell peppers or mushrooms for richness. You can also enhance the flavor by using vegetable broth instead of water when cooking. This will keep the integrity of the dish while catering to vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).