in Recipes

Roasted green asparagus with cocktail tomatoes, balsamic vinegar and pumpkin seed oil

updated

Spread the love

Ingredients for 2 servings:

  • 500 g asparagus, green
  • 12 cherry tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tbsp pumpkin seed oil
  • Salt and pepper, black, freshly ground
  • Sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

delicious side dish to briefly fried meat

Trim the woody ends of the asparagus spears and peel the lower third if desired. Heat a little sunflower oil in a large pan and fry the asparagus for about 12-15 minutes, depending on the thickness of the spears. Score the cherry tomatoes at the base of the stems with your fingernail and add them to the asparagus about 5 minutes before the end of the cooking time and fry. Season with salt and freshly ground pepper and deglaze with the balsamic vinegar. Arrange on a platter and drizzle with pumpkin seed oil. A delicious accompaniment to pan-roasted lamb or beef and/or rosemary or Tuscan potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Turkish rice

Poppy seed and cherry muffins