Summary

Ingredients

• 1 kg asparagus, whole or broken
• 4 tomato (s)
• 80 g olives, black, drained weiht
• 2 cloves garlic)
• olive oil
• salt
• 1 teaspoon butter
• sugar
• pepper
• 50 g parmesan cheese

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus and cut into pieces approx. 5 cm in size. Do not cook completely in salted water with sugar and butter.
2. Meanwhile, cut the tomatoes into pieces and, if necessary, pit and roughly chop the olives. Peel the garlic cloves and leave them whole.
3. When the asparagus is still bite, drain and fry in olive oil with the garlic cloves in a pan. When it`s nice and brown all around, add the olives and tomatoes and stew so that the tomatoes disintegrate a little. Take out the garlic cloves and season with salt, pepper and sugar.
4. Remove the pan from the heat and slice the parmesan (if possible from the piece) over it and let it melt a little.
5. This goes best with baguette or boiled potatoes.