John Myers
Ingredients for 2 servings:
- 12 stalk(s) asparagus, green
- 200 ml oat cream (oat cream cuisine)
- 200 ml vegetable stock
- 2 handfuls of cocktail tomatoes
- 1 tbsp, heaped tomato paste
- 1 stalk(s) leek
- e.g. ham (farmer’s ham), sliced
- 1 small onion(s)
- some salt and pepper
- some basil
- 600 g gnocchi, from the refrigerated counter
- 150 g hard cheese (Grana Padano) or other hard cheese
- some olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Crispy asparagus, creamy sauce
Cut the asparagus to an even length and trim the ends. Roll the asparagus in the ham, using 3 asparagus spears and, depending on the size of the slices, about 1-2 slices of ham. Halve the tomatoes, slice the leek into small rings, finely dice the onion, and chop the basil. Grate the cheese. Briefly fry the onions in olive oil. Add the tomatoes and tomato paste and fry briefly. Deglaze with vegetable stock and oat cream and simmer. Stir in about 3/4 of the Grana Padano and continue to simmer until the sauce thickens. Season with salt, pepper, and basil. Fry the prepared asparagus in a large pan with olive oil on all sides until nicely browned. Season with salt, but sparingly, as the ham is already salty. For a vegetarian/vegan version, omit the ham and season the asparagus a little more, for example, with a little more salt and a pinch of sugar. Fry the gnocchi in a pan with olive oil over high heat until crispy on the outside and soft on the inside. Arrange everything on a plate, sprinkle with finely chopped leeks and cheese, and serve.
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