Roasted Green Asparagus on Feta Cheese with Cress and Butter Croutons

Peel asparagus spears from the center down, blanch al dente in lightly salted water with a pinch of sugar and a flake of butter.

Drain well. Peel and core tomatoes, cut fillets.

Cut feta cheese into cubes, clean parsley, chop finely. Cut cress into small pieces. For the croutons, remove crust from bread slices or cut into cubes with crust.

Fry asparagus on all sides in butter in a coated frying pan.

Add bread cubes, toast and season. Lightly brown tomato fillets in hot butter pan. Add parsley, fold in cress, add feta cheese and season with a tiny bit of pepper.

Serve:

Arrange asparagus spears crosswise on plates, spread croutons evenly all around.

– Arrange tomatoes and cheese over asparagus, sprinkle with cress and garnish with thyme sprigs.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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