Gratinated asparagus with potatoes and warm tomato salad

Ingredients for 2 servings:

• 500 g asparagus, white
• 500 g potatoes (triplets)
• 30 g sea salt, coarse
• 100 g cream cheese
• 1 tbsp chives, cut into rolls
• 1 tbsp parsley, chopped
• 100 g gratin cheese, grated
• 250 g cherry tomatoes
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• Oil for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the asparagus and trim off the woody ends. Cook the asparagus in salted water for approx. 10-15 minutes, drain, and refresh. Preheat the oven to 180°C (top/bottom heat, fan oven: 160°C). Wash the new asparagus and pre-cook them with the skin on in salted water for approx. 10 minutes, then drain. Spread the sea salt on a baking sheet. Arrange the new asparagus on top and cook in the oven for approx. 10-12 minutes. Mix 100g of cream cheese with the chives and chopped parsley. If you prefer, you can also simply use a herb cream cheese. Layer the asparagus in an oiled baking dish, scatter the cream cheese on top in dollops, and sprinkle the gratin cheese on top. Bake in the oven for approx. 12-15 minutes, increasing the temperature to 200°C (fan oven: 180°C) after 10 minutes. Wash and halve the cherry tomatoes. Heat 3 tablespoons of oil in a pan and fry the tomatoes for about 3 minutes. Add 1 tablespoon of honey, deglaze with 2 tablespoons of balsamic vinegar, and let it simmer briefly. Serve the gratinated asparagus with the tomatoes and baked new potatoes.