Summary

Ingredients

• 1 onion (s), finely diced
• 1 kg asparagus, fresher
• 12 cherry tomato (s)
• 0.5 teaspoon ½ sugar
• Herbs
• olive oil
• Balsamic vinegar, white

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Instructions

1. Peel the asparagus and cut diagonally into approx. 1 cm thick slices. Finely dice the onion, wash and quarter the cherry tomatoes.
2. Steam the onion cubes in good olive oil until translucent, add the asparagus and stew for about 10 minutes, then add the cherry tomatoes and heat. Sprinkle with the sugar, deglaze with white balsamic vinegar. Sprinkle with lots of chopped garden or wild herbs to save salt and pepper.
3. We also eat baguettes.
4. If there are chanterelles on the market, I like to add some