Summary

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

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Instructions

1. Cook the rice in salted water according to the instructions on the packet. Cut the onion and leek into small pieces.
2. 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).
3. 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.