Thursday, June 17, 2010

Beef Asparagus Roll-ups with Sundried Tomato Olive Sauce and Pasta

Apologies for the out of focus picture but you get the idea. We had some left-over london Broil to use. Start by sauteing 2 cloves of minced garlic and 1/4C diced onion in 2T olive oil. When the onions are soft, add 2T each fresh chopped basil and oregano. When the herbs become fragrant, add 1/4C dices sundried tomatoes and 1/4C sliced kalamata olives. Add 14 oz. can of diced tomatoes with their juice and simmer while you cook the pasta. Cut the left-over beef (we used london broil but flank steak would work too) into thin strips and wrap around pieces of asparagus. Secure with toothpicks. Place the roll ups in the sauce just long enough to heat them and return them to a plate. Drain the pasta and add it to the sauce so that it can absorb some of the sauce before serving. Serve with the rollups and a green salad. Nice use for leftover beef roast.



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