Green asparagus and veal liver pan

Ingredients for 1 servings:

• ½ bunch asparagus, green
• 3 tbsp liquid coconut oil
• 200 g veal liver
• 1 tomato(s)
• some salt and pepper
• some Parmesan, grated
• possibly coriander leaves, fresh

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 20 minutes

one of my favorite foods, low carb, gluten-free

Prepare a pan with the coconut oil. Wash the asparagus, trim some of the ends, and peel the bottom third. Cut the asparagus diagonally into small pieces and add to the cold pan with the coconut oil. Wash the veal liver and cut it into small pieces. Dice the tomato and set aside. Grate some Parmesan cheese, if it isn’t already grated. Place the pan on the stove and fry the asparagus for about 4-5 minutes, stirring occasionally. Then add the liver pieces and fry for another 3 minutes, stirring occasionally to ensure the liver cooks evenly. Season with salt and pepper, add the diced tomatoes, stir again, and transfer to a plate. Sprinkle with Parmesan cheese and, if desired, add a few coriander leaves for a finishing touch.