Asparagus and minced meat pan with green beans and boiled potatoes

Ingredients for 4 servings:

• 500 g asparagus, white
• 250 g green beans
• 500 g minced beef
• 500 g jacket potatoes from the previous day
• 2 tbsp vegetable broth
• 1 tsp sugar
• 1 onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 1 red chili pepper(s), finely chopped
• 50 ml Prosecco
• 2 tbsp sunflower oil
• 1 cup of light cream with herbs
• 200 ml broth (vegetable water)
• 2 tbsp parsley, finely chopped
• e.g. salt and pepper
• e.g. soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

quick and easy

Peel and wash the asparagus, and trim the ends. Then cut into pieces about 3 cm long. Wash the beans, trim the ends, and cut them into bite-sized pieces if desired. Dice the boiled potatoes. Add the asparagus and beans to boiling salted water, add 1 teaspoon of sugar, and 1 tablespoon of vegetable stock. Then cook for about 10 minutes. Sauté the onion in oil in a non-stick pan until translucent, then add the minced meat, potatoes, and garlic and fry for about 5 minutes until crumbly. Add the chili and 1 tablespoon of vegetable stock and fry briefly, then deglaze with Prosecco. Allow to reduce briefly. Using a cup, remove about 200 ml of vegetable stock from the pot and pour it over the minced meat. Stir in the light cream and parsley and keep everything warm on the lowest heat. Drain the beans and asparagus and add them to the minced meat pan, stir briefly and season with pepper, salt and soy sauce.