Summary

Ingredients

• 500 g asparaus, reen
• 300 g cocktail tomatoes
• some butter or olive oil
• 1 clove garlic
• some stalks basil
• salt and pepper
• sugar
• Aceto balsamico bianco, vegan

Print Recipe Pin Recipe

Instructions

1. If necessary, peel the asparagus at the bottom and cut into pieces.
2. Heat the butter or oil in a pan, fry the asparagus. Add the finely chopped garlic, season with salt and sugar.
3. When the asparagus is firm to the bite, stir in the quartered cocktail tomatoes. Heat the tomatoes only briefly, then deglaze the vegetables with vinegar. Season with freshly ground pepper and fresh chopped basil.
4. Serve warm or let cool and enjoy as a salad.