Spring pan with potato dumplings and green asparagus

Ingredients for 4 servings:

• 1 handful of pine nuts
• 2 shallots
• 500 g asparagus, green
• 150 g king oyster mushrooms
• 1 bunch of sage leaves
• 3 tbsp wild garlic butter or herb butter
• some olive oil (e.g. chili oil)
• 500 g Schupfnudeln (refrigerated section)
• 200 g cherry tomatoes
• e.g. Parmesan, sliced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Roast the pine nuts without oil until golden brown and set aside. Peel and finely chop the shallots. Trim the ends of the green asparagus generously and cut the remaining asparagus into bite-sized pieces. Clean the king oyster mushrooms and cut them lengthwise into thin slices. Roughly tear the sage leaves. Melt the wild garlic or herb butter in a large pan. Add the shallots, potato dumplings, and asparagus pieces and sauté in the butter over medium heat for about 5-10 minutes, until the asparagus has softened slightly. Add the king oyster mushrooms and the torn sage and fry. Add a little oil if necessary if the potato dumplings have already absorbed too much butter. Stir well every now and then. As soon as the mushrooms have reached the desired consistency, add the whole cherry tomatoes and sauté briefly so they also come up to temperature. Finally, fold in the pine nuts and serve sprinkled with shaved Parmesan cheese.