John Myers
Asparagus with Triplets from Oven
The perfect asparagus with triplets from oven recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus
- 500 g Potatoes triplets
- 1 Onion
- 2 Garlic cloves finely chopped
- 50 ml Extra virgin olive oil
- Freshly chopped rosemary
- 200 ml White wine
- 2 Bay leaves
- Sea salt from the mill
- Tellicherry pepper from the mill
- Sweet paprika
- Peel the onion, cut in half and cut into thin half rings. Peel the garlic and cut into small cubes. Pour olive oil into the baking dish and add the onion rings and garlic cubes. Chop some rosemary and then put it in the baking dish with the bay leaves, season to taste, top up with white wine and mix everything well.
- Wash the triplets well, clean them if necessary, cut them in half with the shell and put them in cold water. Break off the lower piece of the asparagus, then you can immediately see how fibrous / woody it is and the fibers that you get to grasp are peeled off and then peel the asparagus until the woody has been completely removed.
- Preheat the oven to 160 ° C hot air! Put the triplets in the casserole dish, dripping wet, and mix well with the stock.
- Push the potatoes and onions in the baking dish on all sides to create space for the asparagus in the middle. Put the asparagus in the middle and pour the stock over it. Cover and place in the oven for 30 minutes at 160 ° C.
- After the time has elapsed, remove the cover, turn the potatoes and asparagus once and without the cover at 180 ° C hot air for about 15 minutes (test whether the potatoes and asparagus are cooked) without the cover, let the potatoes brown a little.
- Then it can be served. A slice of fresh baguette wouldn’t be bad for the delicious brew. 😉
- Bon appetit !!! Bom Apetite !!!
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