Asparagus with light tomato sauce

Name: Asparagus with light tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Lemon juice; 200 g Durum wheat; 500 g Meat Tomatoes; 2 Onions; 3 tablespoons (10 g each) Oil; 2 tablespoons (16 g each) Tomato paste; 1/4 l Vegetable broth (instant); 7-10 Tbsp white pepper; 1 pinch Sugar; 1 potty Basil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Lemon juice
200 g Durum wheat
500 g Meat Tomatoes
2 Onions
3 tablespoons (10 g each) Oil
2 tablespoons (16 g each) Tomato paste
1/4 l Vegetable broth (instant)
7-10 Tbsp white pepper
1 pinch Sugar
1 potty Basil

Directions

1
Wash the asparagus, peel and cut off the woody ends. Add asparagus and lemon juice to boiling salted water and cook over medium heat for about 15 minutes. Bring salted water to the boil, add wheat and cook over a low heat for about 10 minutes.
2
Clean, wash and cut the tomatoes into small pieces. Peel and finely chop the onions. Heat oil in a pot. Brown the onions and tomatoes in it. Add tomato paste and stock and bring to the boil.
3
Simmer at medium heat for about 5 minutes. Season to taste with salt, pepper and sugar. Wash the basil and put something aside for garnishing. Pluck the remaining leaves from the stems. Cut basil into fine strips and add to the tomatoes.
4
Drain the wheat on a sieve. Remove asparagus and arrange on plates. Pour tomato sauce over them. Garnish with basil. Serve with the wheat.