John Myers
Ratatouille with Asparagus
The perfect ratatouille with asparagus recipe with a picture and simple step-by-step instructions.
- 3 Pc. Large onions
- 2 Pc. Garlic cloves
- 4 tbsp Olive oil
- 3 tbsp Tomato paste
- 350 g Green asparagus
- 350 g White asparagus
- 2 Pc. Red pepper
- 1 Pc. Yellow pepper
- 1 Pc. Zucchini
- 1 Can Chopped tomatoes
- 100 ml Vegetable broth
- 3 Pc. Bay leaves
- 1 tsp Brown sugar
- 1 tbsp Dried herbs of Provence
- Salt pepper
- Goat cream cheese as required
- Peel and dice the onions and garlic. Cut the ends off the asparagus (and peel the white asparagus). Cut diagonally into pieces approx. 4 cm long. Cut the bell pepper into cubes, the zucchini into half rings.
- Heat the oil in a large saucepan and sauté the onion cubes for a few minutes over medium heat. Add the garlic and sauté briefly. Stir in tomato paste and fry briefly. Now all the other vegetables are added. Mix everything well and fry for about 2 minutes.
- Add chopped tomatoes, vegetable broth, bay leaves, sugar, Provence herbs. Salt and pepper. With the lid closed, let it simmer over medium heat for about 15-20 minutes, stirring occasionally.
- Then remove from the heat, season to taste and, if necessary, season. Let cool down lukewarm and sprinkle with crumbled goat’s cream cheese as desired. Baguette goes well with it, of course.
- You can of course vary with vegetables. Eggplants also go very well with it.
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