Fried asparagus with tomatoes and olives

Ingredients for 2 servings:

• 1 kg asparagus, whole or broken
• 4 tomatoes
• 80 g olives, black, drained weight
• 2 garlic cloves
• olive oil
• Salt
• 1 tsp butter
• Sugar
• pepper
• 50 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple yet special

Peel the asparagus and cut into approximately 5 cm pieces. Cook in salted water with sugar and butter until just cooked through. Meanwhile, chop the tomatoes and, if necessary, pit and roughly chop the olives. Peel the garlic cloves and leave them whole. When the asparagus still has a good bite, drain and fry in a pan with the garlic cloves in olive oil. When it is nice and brown all over, add the olives and tomatoes and braise until the tomatoes break down a little. Remove the garlic cloves and season with salt, pepper, and sugar. Remove the pan from the heat and grate the Parmesan cheese (preferably from a piece) over the top and let it melt a little. Baguette or boiled potatoes go best with this.