Summary

Ingredients

• 1 kg asparagus, green, preferably German asparagus
• 6 cherry tomato (s), depending on size
• Parmesan, fresh, in one piece
• 2 tablespoon olive oil
• 20 g butter
• salt and pepper

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Instructions

1. Wash the asparagus thoroughly. The green variety does not need to be peeled, just remove the woody ends.
2. Heat a sufficiently large pan over medium heat, add the olive oil and briefly melt the butter. Add the asparagus and turn in the oil and butter mixture. Season with salt and pepper. Put on the pan lid and steam the asparagus for about 15-20 minutes, depending on the thickness of the sticks and the desired bite, turning occasionally. At the end of the cooking time, add the halved cherry tomatoes and sauté briefly.
3. As soon as the asparagus is ready, grate the parmesan cheese as you like.
4. I like to eat raw ham and new potatoes with it. A green Veltliner goes well with this.