John Myers
Contents
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Ingredients
- 12 Rods Green asparagus
- 14 piece Panicle tomatoes (small)
- 1 piece Onion
- 30 g Butter
- 2 piece Sprigs of thyme
- Salt and pepper for seasoning
- 100 ml Vegetable broth
- 2 tbsp Basil pesto
- 1 pack Uncle Ben's Express Natural Rice Mediterranean
- Parmesan to taste
Instructions
- Cut the lower hard end from the asparagus. Cook the asparagus in boiling salted water for about 2-3 minutes, then rinse with cold water. Wash the tomatoes, remove the stalk and cut in half. Peel and dice the onion.
- Heat the butter in a large pan and fry the asparagus for about 2 minutes over medium heat. Then add the tomatoes, onions and thyme and fry for another 2 minutes. Then deglaze with the broth and season with salt and pepper. Drizzle everything with the pesto and mix.
- Prepare and serve rice according to the instructions on the packet. Serve asparagus and tomatoes next to it and sprinkle with Parmesan.
- Tip 4: A fresh rocket salad also goes well with it.
Nutrition
Serving: 100gCalories: 186kcalCarbohydrates: 0.5gProtein: 0.3gFat: 20.6g
