Green asparagus with potatoes, tomatoes and Parmesan from the oven

Ingredients for 2 servings:

• 1 bunch of green asparagus, approx. 400 g
• 150 g cocktail tomatoes
• 4 small potatoes
• 150 g Parmesan, shaved
• 8 tbsp olive oil
• 2 garlic cloves
• some parsley
• some basil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Boil the potatoes in their jacket potatoes until tender, then peel them. Cut off the bottom third of the asparagus spears and place them on a baking tray lined with baking paper. Drizzle with a little olive oil and season with salt and pepper. Halve the tomatoes and toss them with the crushed garlic cloves, salt, pepper, and a little olive oil. Spread the Parmesan cheese over the asparagus, then scatter the marinated tomatoes over them. Halve the potatoes and place them on the baking tray. Finally, drizzle everything with a little olive oil and season with salt and pepper. Bake in an oven preheated to 180°C (fan oven) for about 30 minutes on the middle shelf. Note: You can also serve some fried salmon with the dish.