Tortellini pan with asparagus and salami

Ingredients for 2 servings:

• 500 g tortellini, to taste
• 1 onion(s)
• 4 stalk(s) asparagus, green
• 4 stalk(s) white asparagus
• 80g salami
• 10 cherry tomatoes
• 1 tbsp oil
• 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel the white asparagus, cut into approximately 1 cm long pieces, and add to boiling, lightly salted water. Cut the green asparagus into approximately 1 cm long pieces and add to the white asparagus after about 4 minutes. Let both cook for about 5 minutes, then check the water. Heat the oil and butter in a large pan. Peel and dice the onion, and lightly brown it in the fat. Remove the asparagus from the water and drain. Leave the asparagus water in the pot. Add the asparagus to the onions. Bring the asparagus water back to a boil and cook the tortellini for about 3 minutes. Then drain and let the tortellini drain. Meanwhile, finely dice the salami and add to the pan. When everything is slightly browned, add the drained tortellini and fry them as well. Finely dice the cherry tomatoes, add to the pan, and toss briefly. Serve everything hot and top with ketchup and cheese, if desired.