Green asparagus with cherry tomatoes and walnuts

Ingredients for 2 servings:

• 2 tbsp olive oil
• 1 tbsp butter
• 400 g asparagus, green
• 200 g cherry tomatoes
• 75 g walnut kernels
• 50 ml dry white wine
• salt and pepper
• e.g. Parmesan, shaved

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Heat the olive oil and butter in a pan over medium heat. Trim the woody ends of the asparagus and cut the asparagus into approximately 4 cm long pieces. Add the asparagus to the oil and butter mixture for about 10 minutes, season generously with salt and pepper, and stir regularly. While the asparagus is cooking, quarter the cherry tomatoes. Roast the walnuts in a separate pan without oil, taking care not to burn them. After 5 minutes of cooking, deglaze the asparagus with white wine and simmer briefly. Then add the tomatoes, stir briefly, and serve everything on two plates. Garnish with the toasted walnuts and coarsely shaved Parmesan cheese. Serve as a main course for 2 people or as a side dish for 4 people.