Italian-style Asparagus
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg asparagus, white
- 3 tablespoon olive oil
- 100 ml white wine
- 150 ml vegetable stock
- 4 tablespoon olives, black without stone
- 60 g tomato (s), dried in oil
- 40 g pine nuts
- 100 g butter, possibly less
- 50 g rocket
- 60 g parmesan cheese
- possibly salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and place a deep baking sheet in the center of the oven. Preheat the oven to 200 ° C (top / bottom heat).
- Pour the olive oil on the hot tray, spread the prepared asparagus on top. Deglaze with the white wine and vegetable stock, season with salt, pepper and a little sugar. Cook in the oven for 20 minutes. Turn the asparagus occasionally.
- Finely chop the olives and tomatoes. Roast the pine nuts in the pan until golden brown. Sort out the rocket, wash it and cut it into small pieces. Slice or grate the parmesan.
- Melt the butter in the pan, heat the olives and tomatoes in it, season with salt and pepper, pour over the asparagus and cook for another 5 minutes.
- Arrange the asparagus on a platter and serve sprinkled with pine nuts, rocket and parmesan. It goes well with air-dried ham, new potatoes or fresh ciabatta.
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