Asparagus and sweet potato pan with herb rice

Ingredients for 2 servings:

• 500 g rice
• e.g. vegetable broth
• 600 g asparagus, green, organic
• e.g. oil or butter for frying
• 1 thick sweet potato(s)
• e.g. gomasio or salt
• 1 bunch of mixed fresh herbs (e.g. basil, parsley, marjoram, garlic grass, etc.)
• 1 tsp honey
• some sour cream or crème fraîche or cream cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

First, cook the rice with vegetable broth according to the package instructions. Remove the ends from the green asparagus spears and cut the asparagus into bite-sized pieces. Brown the asparagus in a pan with oil or butter (I use oil). Peel and slice the sweet potato. Add it to the asparagus and brown it. For seasoning, I add gomasio (salt mixed with toasted sesame seeds in a ratio of 1:15). Alternatively, simply season with a little salt. Wash the herbs and add them to the cooked rice. Let the rice simmer. After the asparagus and sweet potatoes have been sautéed in the pan for about 10 minutes, add about a teaspoon of honey and mix. Then add a little sour cream (alternatively: crème fraîche or cream cheese) and sauté everything to taste (I like it best when it’s still a bit firm to the bite). Finally, serve the rice with the asparagus and sweet potato mixture in a bowl or on a plate.