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Green asparagus with cocktail tomatoes and rice

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Ingredients for 2 servings:

  • 250 g asparagus, green, unpeeled (thin stalks)
  • 150 g cocktail tomatoes
  • 1 onion(s)
  • 1 clove(s) garlic
  • some oregano
  • 2 stalks of spring onions
  • 100 ml milk
  • 100 g bacon
  • some salt and pepper
  • 2 servings of Basmati
  • salt water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light summer creation à la Janko

Cook the rice in salted water according to the package instructions. Finely chop the onion and leek. Sauté the onion and bacon in a pan (no additional fat needed). Then add the asparagus and spring onions. Sauté everything for about 3-5 minutes, reduce the heat slightly, and add the cherry tomatoes (halved). Season with oregano and garlic, then add the milk and simmer on low heat for about 2-3 minutes. Season with salt and pepper and serve with the rice.

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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.

Green asparagus with cocktail tomatoes and rice

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