Fried Green Asparagus with Cocktail Tomatoes, Balsamic Vinegar and Pumpkin Seed Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen
- 12 cherry tomato (s)
- 2 tablespoon balsamic vinegar
- 1 tablespoon pumpkin seed oil
- Salt and pepper, black, freshly ground
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Cut off the woody end of the asparagus spears and peel the lower third if necessary.
- Heat a little sunflower oil in a large pan and fry the asparagus in it for about 12-15 minutes, depending on the thickness of the sticks.
- Score the cherry tomatoes at the base of the stem with your fingernail and add to the asparagus about 5 minutes before the end of the cooking time and fry them. Season with salt and freshly ground pepper and deglaze with the balsamic vinegar. Arrange on a platter and drizzle the pumpkin seed oil over it.
- Delicious side dish to pan-fried lamb or beef and rosemary or Tuscany potatoes.
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