Asparagus and pepper pan with potato dumplings

Ingredients for 4 servings:

• 700 g asparagus, white
• 2 bell peppers, red, also pointed peppers
• 1 m.-sized onion(s)
• 2 garlic cloves
• 4 tbsp olive oil
• 2 packs of Schupfnudeln, from the refrigerated section
• 1 sprig(s) rosemary
• 5 tbsp Parmesan
• 1 handful of arugula

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Peel the bell peppers and asparagus and cut into bite-sized pieces. Finely dice the onion and garlic. Wash the arugula, sort it out, and spin dry. Grate Parmesan (or other Italian hard cheese). Sauté the onion and garlic in plenty of olive oil until translucent. Add the asparagus pieces and sauté for 3-4 minutes, then add the bell peppers and sauté for another 5 minutes. The times given are estimates; please taste them every now and then; do not cook by clock. The asparagus and bell peppers should be cooked through, but still firm to the bite. Just before the end, season with salt and pepper and add a little finely chopped rosemary. At the same time, fry the potato dumplings well in butter or oil. When both are cooked, serve the potato dumplings with the vegetables, add a little arugula, and sprinkle with 1-2 tablespoons of grated Parmesan.