Asparagus, tomato and romaine heart pan

Ingredients for 1 servings:

• 600 g white asparagus
• 120 g cherry tomatoes
• 240 g romaine lettuce (1 romaine heart)
• 10 g oil (wild garlic oil)
• 1 tbsp lemon juice
• 50 ml vegetable stock
• 10 g herbs, mixed, also frozen
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Single Diet Food No. 27

Peel the asparagus, trim off the woody ends, cut the stalks into diagonal pieces, and toss with the lemon juice. Halve the cherry tomatoes. Remove the stem from the lettuce, cut out the thick midribs from each leaf, and cut the lettuce into bite-sized pieces. Heat the oil in a large pan over medium heat and fry the asparagus all over until it starts to brown. Immediately reduce the heat to low and season the asparagus with the spices. Add the tomatoes and stock and toss to coat the pan. Place the lettuce and herbs on top of the asparagus and tomatoes, cover, and let stand for 5 minutes. Carefully fold in the lettuce and turn off the heat. Now you can arrange and serve.