Green asparagus with warm basil vinaigrette

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the asparagus, cut off the woody ends. Wash the asparagus. Wash potatoes and cook in boiling salted water for about 20 minutes. Meanwhile peel shallots and dice them very finely. Clean, wash and quarter the tomatoes, remove the seeds and finely dice the flesh.

2. 2

   Put asparagus in boiling salted water and cook for about 12 minutes. In the meantime wash basil, dab dry, pluck leaves from the stalks and cut into strips. Heat 3 tablespoons of oil in a frying pan, sauté shallots in it until translucent and deglaze with vinegar. Bring to the boil briefly, then season to taste with salt, pepper and sugar. Add the diced tomatoes and basil. Drain the potatoes, rinse and peel. Heat the remaining oil in a pan and fry the potatoes in it until golden brown. Season with salt and pepper. Lift the asparagus out of the water.

3. 3

   Add the diced tomatoes and basil. Drain the potatoes, rinse and peel. Heat the remaining oil in a pan and fry the potatoes in it until golden brown. Season with salt and pepper. Lift the asparagus out of the water. Arrange the asparagus and potatoes on 4 small plates, pour the vinaigrette over the asparagus and serve garnished with basil to taste

Nutrition Facts

KCAL
280 kcal

CARBS
28 g

FATS
13 g

PROTEINS
10 g