Green Asparagus with Cocktail Tomatoes on Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g asparaus, reen, unpeeled (thin sticks)
- 150 g cocktail tomatoes
- 1 onion (s)
- 1 clove garlic
- some oregano
- 2 sprigs spring onion (s)
- 100 ml milk
- 100 g bacon
- some salt and pepper
- 2 port. Basmati
- Salt water
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet. Cut the onion and leek into small pieces.
- Sweat the onion with the bacon in the pan (no additional fat required). Then add the asparagus with the spring onions. Fry everything for about 3 - 5 minutes, turn the heat down a little and add the cocktail tomatoes (halved).
- Season with oregano and garlic, then add the milk and simmer on a low flame for about 2 - 3 minutes. Season with salt and pepper and serve with the rice.
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