Asparagus au gratin with vegetable bolognese
easy
40 mins
40 mins
Ingredients
- 1 small yellow and green peppers
- 200 g Carrots
- 1 medium onion
- 1.5 kg white asparagus
- 5 Stem(s) Basil
- 2 TABLESPOONS Olive oil
- 1-2 TEASPOONS Tomato paste
- 100 ml Vegetable broth
- 1 can(s) (425 ml) Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 150 g Gouda cheese
Directions
- 1
Halve, clean and wash the peppers. Peel and wash the carrots. Cut vegetables into small cubes. Peel and finely dice onion. Peel asparagus and cut off the woody ends. Wash basil, shake dry and chop leaves finely, except for 2 stems
- 2
Heat the oil in a frying pan. Sauté the vegetable cubes for about 2 minutes, then add tomato paste. After another 1-2 minutes, deglaze with stock and tomatoes and simmer for about 15 minutes
- 3
Cook the asparagus in salted water with a pinch of sugar for about 10 minutes until al dente. Remove and drain well. Add chopped basil to the sauce, chop the tomatoes and season again with salt, pepper and paprika. Place the asparagus in portions on a baking tray and pour the sauce over them. Grate the cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes until golden brown
- 4
Arrange asparagus on plates and garnish with basil. Serve with thinly sliced ham and baguette bread
Nutrition Facts
280 kcal
14 g
17 g
22 g
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