Asparagus with Parmesan crust

Ingredients for 4 servings:

• 1,500 g white asparagus
• 2 garlic
• 2 tomatoes
• 75 g Parmesan, grated
• 3 tbsp herbs, chopped (e.g. thyme, basil, parsley, sage, marjoram)
• 3 tbsp breadcrumbs
• 50 g butter
• 1 pinch(s) of salt and pepper
• Sugar

Instructions

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

Peel the asparagus, trim 1-2 cm of the ends, and peel the garlic. Bring 2 liters of water to a boil with a pinch of salt and pepper, add the whole garlic cloves, and cook the asparagus for about 12 minutes. Preheat an electric oven to 225 degrees Celsius. Lightly score the tomatoes, place them in boiling water for 30 seconds, rinse in cold water, peel, quarter, deseed, and dice. Remove the garlic from the asparagus water and crush. Mix the Parmesan with the herbs, garlic, and breadcrumbs, and carefully fold in the diced tomatoes. Butter the gratin dish, place the hot asparagus in it, and sprinkle with the Parmesan mixture. Season with pepper and scatter the butter in flakes over the top. Bake the asparagus at 225 degrees Celsius (gas mark 4) for 10-12 minutes. Serve with mashed potatoes or boiled potatoes. Per serving: 16 g carbohydrates, 15 g protein, 20 g fat.