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Green asparagus and tomato

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Ingredients for 2 servings:

  • 200 g asparagus, green
  • 200 g tomatoes
  • Salt
  • 2 basil leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Starter for 2 or main course for 1 person

Peel the bottom third of the asparagus, trim off the tough ends, and cook in a little salted water until al dente. Depending on the thickness of the stalks, this will take 5-8 minutes. Wash the tomatoes, remove the stems, cut the tomatoes into pieces, and blend them in a blender with a little salt until frothy (this is easy with a smoothie blender). Cut the basil leaves into strips. Place the tomato mixture on plates, top with the asparagus and basil. Sprinkle with a little more salt, if desired. Time the blended tomatoes so they don’t have to stand for long. The tomato mixture is not heated. Room-temperature tomatoes and hot asparagus make a harmonious dish. I served it with some bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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