John Myers
Ingredients for 2 servings:
- 1 kg asparagus, green, preferably German asparagus
- 6 cherry tomatoes, depending on size
- e.g. Parmesan, fresh, in a piece
- 2 tbsp olive oil
- 20 g butter
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
quick, pure, simple, as a side dish or small meal
Wash the asparagus thoroughly. The green variety doesn’t need to be peeled; just remove the woody ends. Heat a sufficiently large pan over medium heat, add the olive oil, and briefly melt the butter. Add the asparagus and toss in the oil and butter mixture. Season with salt and pepper. Cover the pan and sauté the asparagus for about 15-20 minutes, depending on the thickness of the spears and the desired bite, turning occasionally. Towards the end of the cooking time, add the halved cherry tomatoes and sauté briefly. Once the asparagus is done, grate Parmesan cheese over it, if desired. I like to serve it with raw ham and new potatoes. A Grüner Veltliner goes perfectly with it.
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