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Green asparagus with tomatoes, potatoes, wild garlic and Parmesan

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Ingredients for 1 servings:

  • 3 small potatoes, boiled
  • 100 g asparagus, green, washed and freed from the woody ends
  • 100 g cocktail tomatoes, washed and quartered
  • some coconut oil
  • e.g. Parmesan, grated
  • e.g. salt or lemon juice
  • n. B. Pfeffer
  • 2 handfuls of wild garlic leaves, fresh, washed, cut into fine strips
  • possibly balsamic cream
  • possibly water or white wine

Instructions

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

Cut the green asparagus into bite-sized pieces (2-3 cm long) and fry with sliced ​​potatoes in coconut oil in a pan for about 10 minutes. Add the tomatoes and wild garlic and fry for another 5 minutes over medium heat. Season to taste with salt and pepper. You can also use lemon juice instead of salt. If you like it creamy, add a little water or white wine. Stir in the Parmesan cheese. Serve the dish on a plate and garnish with balsamic vinegar. Serve with salad.

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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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