John Myers
Ingredients for 2 servings:
- 1 kg asparagus
- 100 g butter
- 800 g triplets
- some cherry tomatoes
- 1 bunch tarragon
- 1 bunch of parsley
- 1 small lime(s)
- 1 shallot(s)
- e.g. salt and pepper
- 30 g grated cheese, e.g. Gouda
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
vegetarian
Preheat the oven to 200°C fan/convection oven. Peel the asparagus, remove any woody ends, and place in the center of a large baking dish. Wash the new sprouts, halve them according to size, and arrange them around the asparagus in the dish. Melt the butter in a small saucepan. Finely chop the herbs, finely dice the onion, and add to the melted butter. Halve the lime and add the juice of one half to the melted butter. Season with salt and pepper and let it marinate for a while. Pour the tarragon butter over the asparagus and new sprouts in the baking dish. Place the dish in the oven for about 45 minutes, depending on the thickness of the asparagus spears. Turn the vegetables 2 to 3 times during the baking process. 10 minutes before the end of the baking time, sprinkle the potatoes with the grated cheese and let it melt. Also 10 minutes before the end of the baking time, add the quartered cherry tomatoes to the baking dish.
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