Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 kg asparagus, white
- 250 g tomato (s), (vine tomatoes)
- 5 tablespoon white wine vinegar, good one
- 150 ml olive oil, good virgin
- Salt and pepper,
- 1 pinch (s) sugar
- some butter
- 2 tablespoon parsley, chopped
- 1 tablespoon basil, cut
- 2 tablespoon pine nuts, roasted
Print Recipe
Pin Recipe Instructions
- Cook the asparagus in salted water with sugar and a pinch of butter.
- In the meantime, roast the pine nuts in a dry pan until golden. Quarter the vine tomatoes. Mix vinegar with olive oil, spices and herbs. Add tomatoes and pine nuts and season to taste.
- Serve the asparagus spears with the vinaigrette. This goes very well with briefly fried pork medallions or veal escalope and new potatoes.
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