John Myers
Fried Asparagus with Cherry Tomatoes and Potatoes
The perfect fried asparagus with cherry tomatoes and potatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Small potatoes
- 2 bunch Green asparagus
- 500 g Cherry tomatoes
- 3 tbsp Oil
- 1 tbsp Freshly grated gweer
- 2 Garlic cloves crushed
- 1 bunch Spring onions
- Salt pepper
- Freshly grated Parmesan
- 100 ml Vegetable broth
- Wash the potatoes thoroughly and pre-boil them in salted water for 8 minutes.
- Cut the asparagus on the lower third and cut 4 – 5 cm pieces.
- Wash tomatoes and cut in half, depending on size
- Cut the spring onions into rings.
- Heat the oil in a pan and fry the halved potatoes in it for 5 minutes.
- Add asparagus, onion rings and vegetable stock, season with salt, pepper and fry for another 5 minutes.
- Then add the cherry tomatoes, garlic and ginger and cook for another 5 minutes.
- Slice the Parmesan on top and serve with fried pork medallions.
Facebook Comments