Asparagus, Mediterranean
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, white, peeled
- 10 cherry tomato (s)
- 2 tablespoon olive oil
- 100 g oat cream cheese
- 0.5 ½ glass white wine (or just water)
- salt and pepper
- 0.5 ½ bunch basil
- Thyme, fresh
- Rosemary, fresh
- possibly sugar
Print Recipe
Pin Recipe Instructions
- The peeled asparagus is fried in olive oil over medium heat. He`s welcome to take some color.
- The cherry tomatoes are halved and added after the asparagus has been seared. Season with salt, pepper (white pepper looks better in this case) and a pinch of sugar (if you like). Add the wine and reduce the heat. Stir the goat cream cheese into the stock. For more sauce, extend the liquid with wine or water. Add the fresh herbs just before serving (I usually use basil, rosemary and thyme. As basil is not very heat-resistant, I only add it at the very end before serving).
- We eat freshly baked bread with it, but you can also serve a steak with it.
- Tip:
- If available, omit the herbs in spring and replace them with a bunch of wild garlic.
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