Asparagus white – red

Ingredients for 2 servings:

• 500 g white asparagus (peeled, vacuum-packed, frozen)
• 250 g cherry tomatoes, preferably from the vine
• 1 piece(s) of vegetable onion(s)
• 1 pack of frozen herbs (8 herbs)
• 50 g Parmesan, preferably sliced
• 1 tsp instant chicken broth
• 2 tbsp oil (peanut oil)
• Sea salt
• pepper, black

Instructions

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

Preheat the oven to 200 degrees Celsius. Half fill a casserole dish with water. Add 1 teaspoon of chicken broth powder and place the dish in the oven for about 5 minutes, stirring once to dissolve the powder. Add the frozen asparagus and cook for about 15 minutes until half cooked. Then drain the asparagus water. Pat the asparagus dry and return it to the dish. Finely dice the onion and fry in a little peanut oil in a non-stick pan until translucent. Quarter the cherry tomatoes and add to the onions. Season everything with sea salt and pepper and add the herbs. Spread the mixture evenly over the asparagus spears in the casserole dish. Sprinkle with finely grated Parmesan cheese and bake everything on the middle rack for about 10 minutes.