Viking tomato asparagus à la Didi

Ingredients for 2 servings:

• 500 g asparagus, white
• 500 g potatoes, small, new
• 2 tomatoes
• 2 tbsp butter
• 2 tsp brown sugar
• 4 tsp smoked salt (Viking, hickory)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

baked in foil

Peel the asparagus thoroughly and trim the ends. Reserve the skins and ends, e.g., for asparagus cream soup. Preheat the oven to 180°C fan/convection oven. Layer two sheets of aluminum foil on top of each other. Place half of the asparagus spears on each. Sprinkle 1 tablespoon of butter, 1 teaspoon of sugar, and 2 teaspoons of Viking smoked salt over each asparagus. Blanch the tomatoes in boiling water and peel them. Slice the peeled tomatoes and arrange them on the asparagus. Seal the first sheet of foil over the asparagus, including the sides. Don’t make a tight parcel, but fold it over the top like a bag. Seal the second sheet in the same way. Place the asparagus parcels on the oven rack and bake for 30-45 minutes (mine was done after 35 minutes). You can test whether the asparagus is tender by bending one parcel. The easier this is, the softer the asparagus will be. Meanwhile, thoroughly wash and scrub the potatoes and boil them with the skin on in well-salted water with a bay leaf for about 20 minutes. Serve the asparagus with the unpeeled potatoes and nut butter (recipes in the database). Note: If you don’t want to use aluminum foil, use a piece of roasting bag for each parcel.