John Myers
Ingredients for 3 servings:
- 1 kg asparagus, white, medium-thick spears
- 1 pinch of salt
- 1 pinch(s) of sugar
- 4 tbsp olive oil
- 250 g cherry tomatoes, small
- 3 garlic cloves
- 3 small sausages, coarse, spicy and Mediterranean seasoned
- 250 g shepherd’s cheese
- Fresh herbs for garnishing (e.g. chives, basil)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Prepare a large baking dish. Peel the asparagus and place it in the dish. Season with salt and sugar, and toss with olive oil. Arrange the small cherry tomatoes on top of the asparagus. Peel and slice the garlic cloves, and mix them with the asparagus and tomatoes. Place the small sausages on top of the asparagus. Cover the dish with aluminum foil and bake the asparagus in the oven at 175°C (convection oven) for 25 minutes. Then remove the foil, mix everything carefully so the liquid is evenly distributed throughout the dish, and crumble the cheese over the asparagus. Bake uncovered for another 12-15 minutes. Serve the oven-baked asparagus with fresh herbs. Serve with toasted ciabatta or spaghetti aglio.
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