Parmesan baskets with asparagus-tomato salad in yoghurt-lemon sauce

Name: Parmesan baskets with asparagus-tomato salad in yoghurt-lemon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Parmesan cheese; 250 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g green asparagus; 100 g Rocket; 2 Spring onions; 15 g Butter or margarine; 300 g cherry tomatoes; 1 TEASPOON Oil; 1 TEASPOON pink berries; 7-10 Tbsp Lemon; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Parmesan cheese
250 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g green asparagus
100 g Rocket
2 Spring onions
15 g Butter or margarine
300 g cherry tomatoes
1 TEASPOON Oil
1 TEASPOON pink berries
7-10 Tbsp Lemon
baking paper

Directions

1
Grate parmesan. Form 4 Parmesan patties (approx. 16 cm Ø) on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven. 175 °C/ gas: level 3) for about 10 minutes in succession until golden brown.
2
Take out, let cool briefly and turn over glasses. Leave to cool completely. Stir yoghurt and lemon juice until smooth. Season with salt, pepper and 1 pinch of sugar. Peel the lower third of the asparagus.
3
Cut off any woody ends. Cut asparagus diagonally into bite-sized pieces. Put butter and 1 pinch of sugar in enough boiling salted water and cook the asparagus for 5-6 minutes. Drain the asparagus.
4
Wash, dry and halve the tomatoes. Heat the oil in a pan and melt the tomatoes in it. Clean the rocket, wash and pat dry. Clean, wash and drain spring onions and cut into thin rings.
5
Mix the rocket, tomatoes, spring onions and asparagus. Put the lettuce in the parmesan baskets. Stick yoghurt sauce on top. Coarsely crush pink pepper and sprinkle on the sauce. Garnish with lemon slices.