Baked asparagus in parmesan butter

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the tomato salsa, wash, dry grate and clean the tomatoes. Dice the tomatoes. Peel and finely chop the onion. Wash the chilli pepper, remove seeds and also dice finely. Dab anchovy fillets dry and dice finely. Wash basil, shake dry and cut into fine strips. Put everything in a bowl. Season the vinegar with salt, sugar and pepper and fold in the oil. Pour the vinaigrette over the tomato mixture and leave to stand

2. 2

   Wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for about 7 minutes until it is cooked but still firm to the bite. Place the asparagus spears in a flat, ovenproof dish

3. 3

   Grate the Parmesan cheese and add butter and breadcrumbs with your fingertips to make a crumbled mixture. Sprinkle parmesan butter over the asparagus spears. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 7 minutes until the Parmesan butter is golden and crispy

4. 4

   In the meantime, mix sour cream and sour cream in a bowl. Wash the chives and cut into fine rolls. Stir the chives, up to 1 tsp, into the sour cream mixture. Season with salt and white pepper. Arrange in a small bowl and sprinkle with remaining chives. Serve the baked asparagus hot together with the two dips

Nutrition Facts

KCAL
400 kcal

CARBS
16 g

FATS
30 g

PROTEINS
15 g