John Myers
Spring Pans
The perfect spring pans recipe with a picture and simple step-by-step instructions.
- 2 small Onions
- 2 small Oil
- 1 toe Garlic
- 0,5 tsp Sugar
- 200 g (0.5 can) Chopped tomatoes
- 250 g (0.5 packet) Mushrooms
- 0,75 piece Paprika
- 6 -7 Stangen Asparagus
- Seasoned Salt
- Pepper (i had lemon pepper)
- Lemon juice
- Peel the onion and halve lengthways and cut into strips that are not too thin. Sauté in oil until they start to color.
- Peel the garlic, remove the seedling and press through the press to the onions. Steam along until it no longer smells raw.
- Stir in the sugar and wait a moment for it to melt.
- Add tomatoes and mix in. Simmer gently over medium heat until the oil separates or the mixture starts to shine. Stir every now and then.
- In the meantime, clean the mushrooms and cut in half, quarter or sixth, depending on the size. Mix into the tomato mixture and simmer for about 2-3 minutes, stirring occasionally.
- Cut the bell peppers into short narrow strips, clean the asparagus and cut into short pieces.
- Put the bell peppers in the pan, mix in and heat for about 1 minute, then add the asparagus directly and cook everything together for about 5 minutes with the lid closed and a little reduced heat.
- Season with herbal salt, pepper and lemon juice and let simmer uncovered.
- We had a few french fries with it, but you can go with rice, boiled potatoes, mashed potatoes or noodles with it.
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