John Myers
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Baked Asparagus with Tomatoes and Zucchini
The perfect baked asparagus with tomatoes and zucchini recipe with a picture and simple step-by-step instructions.
Flavor:
- 150 g Bacon in cubes
- 2 piece Fresh onions in strips
- 4 piece Freshly chopped garlic clove
The vegetable :
- 4 piece White & green asparagus
- 2 Pc Zucchini fresh
- 2 Pc Freshly cooked tomato
The spices :
- 1 tsp Fennel seeds
- 4 Pc Cloves
- 3 Tbsp with Fresh rosemary
- 3 Tbsp with Fresh oregano
- 1 Pc Chilli red fresh
For gratinating:
- 300 g Mozzarella
- 40 g Freshly grated Parmesan
To garnish:
- 250 g Cherry tomatoes
- 2 Pc Spring onion
Preparations:
- Fry the bacon in a little oil until light brown, remove. In the same pan, fry the onion and garlic until translucent, set aside. Whole white asparagus, peel the lower 1/3 of the green and cut diagonally into 3-4 cm pieces. Finely chop all herbs and chilli. Peel and dice tomatoes and zucchini. Finely crush the fennel seeds and cloves in a mortar. Coarsely grate the mozzarella. Use the green onions only and cut them diagonally into fine strips.
Cooking vegetables:
- Conventionally in salt water or in steam. If you have an electric oven with steam cooking, I would recommend steaming the vegetables. Leave the tomatoes raw.
Preparation for cooking:
- In a greased baking dish, mix the vegetables, herbs and spices and half of the spring onions well together. Spread the mozzarella on top, sprinkle with Parmesan. Place the cherry tomatoes and sprinkle with the rest of the spring onions.
Gratinated :
- Bake in an oven preheated to 180 ° C for 30-40 minutes. Vegetarians just leave bacon out.
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