Asparagus with tomato butter

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the asparagus. Peel the white asparagus and cut off the woody ends. Peel green asparagus only at the stem end. Boil up about 2 litres of water with salt and sugar. Cook the white asparagus for 20 minutes. After 5 minutes cooking time, add green asparagus and cook with it. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes.

2. 2

   Clean, wash, quarter, seed and cut the tomatoes into small cubes. Wash parsley, dab dry and chop. Foam 40 g butter in a pan, add diced tomatoes and peppercorns. Melt the rest of the butter as well. Drain the potatoes, let them drain and toss them with the parsley in the butter. Arrange asparagus with parsley potatoes on a plate. Pour the tomato butter over the asparagus

Nutrition Facts

KCAL
290 kcal

CARBS
30 g

FATS
13 g

PROTEINS
11 g