John Myers
Ingredients for 3 servings:
- 500 g asparagus, cut into approx. 3 cm diagonal pieces
- 200 g cherry tomatoes, halved
- 1 bunch of spring onions, cut into 1 cm pieces
- 1 clove(s) garlic
- salt and pepper
- 1 tbsp sunflower oil or olive oil
- 1 tbsp butter
- 1 small lemon(s)
- 1 tbsp balsamic vinegar (raspberry or wild berry balsamic)
- some basil leaves
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the asparagus, trim off the ends, and cut into pieces. Sauté in a little butter for about 5 minutes until golden brown, then remove and place on a large, flat plate. In the same pan, briefly sauté the halved tomatoes and sliced spring onions until slightly softened. Season with salt and pepper, and spread over the asparagus. Make a vinaigrette with the oil, lemon juice, salt, pepper, raspberry balsamic vinegar, and a grated garlic clove and drizzle over the vegetables. Garnish with a few basil leaves. Serve while still warm. Super quick and also a delicious side dish for meat.
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