Bulgur casserole with green asparagus

Ingredients for 4 servings:

• 150 g bulgur
• 500 g asparagus, green
• 2 onions, finely chopped
• 1 garlic clove(s)
• 2 tbsp olive oil
• 800 g tomatoes, chopped from the can
• Salt and pepper, black
• some paprika powder, hot
• 200 g tomatoes, small, e.g. cocktail tomatoes
• 150 g mini mozzarella
• n. B. basil leaves, fresh
• 200 g Emmental or spicy Appenzeller cheese, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegetarian

Peel the green asparagus only at the bottom quarter and cut into pieces about 3-4 cm in size, then fry lightly in a little olive oil in a non-stick pan for about 5 minutes, then set aside on a plate. Now sauté the finely chopped onions and garlic in the pan until translucent. Then add the diced tomatoes from the can, season with salt and pepper, and simmer for about 10 minutes, then add the paprika. Bring the bulgur to a boil with twice the amount of water and 1 teaspoon of salt, and cook for about 10 minutes. The bulgur will swell and become slightly mushy. If the consistency is too runny, add a little more bulgur; if it’s too firm, add a little more water. Halve the tomatoes and mozzarella balls and preheat the oven to 180°C (fan oven). Mix half of the tomatoes, basil, and asparagus with the bulgur, season, and spread the mixture in a baking dish. Mix half of the grated cheese with the tomato sauce and pour over the bulgur. Top with the remaining tomatoes, asparagus, cheese, and mozzarella. Bake in the oven for about 20 minutes, until the cheese has melted nicely. Sprinkle with the remaining basil and serve hot.