Summary

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

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Instructions

1. Cut off the woody end of the asparagus spears and peel the lower third if necessary.
2. 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.
3. 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.
4. Delicious side dish to pan-fried lamb or beef and rosemary or Tuscany potatoes.