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Mediterranean casserole with green asparagus

updated

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Ingredients for 2 servings:

  • 500 g asparagus, green
  • 200 ml tomatoes, chopped
  • 4 tomatoes, fresh
  • 1 pack of mozzarella
  • 2 garlic cloves, n. B.
  • 1 dashes lemon juice
  • salt and pepper
  • Herbs of Provence
  • possibly balsamic cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

light vegetarian spring delight

Trim the woody ends of the asparagus and pre-cook them in boiling, salted water for 7 minutes. Preheat the oven to 200°C (fan oven). Place the asparagus in a casserole dish and top with the chopped fresh tomatoes. Season the vegetables with salt, Provençal herbs, pepper, and a little lemon juice. If desired, press two cloves of garlic over the casserole. Finally, top the casserole with sliced ​​mozzarella and, if desired, garnish with creamy balsamic vinegar. Bake the casserole for 20-25 minutes at 200°C (fan oven). Serve with new potatoes or 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.

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