Roasted Green Asparagus Spears

A more wonderful asparagus recipe:

half an hour, easy Cut the asparagus spears diagonally into narrow slices. Blanch the tomatoes briefly in boiling water – rinse in iced water – peel, core and cut into cubes.

Melt olive oil and butter, add the green asparagus and season with salt and pepper. Mix in the chopped garlic and diced tomatoes, sprinkle with the chopped basil and sauté well – the asparagus spears should remain crisp.

Bring to the table sprinkled with Parmesan cheese.

Chatting about drinks:

Klaus Wagner, sommelier at Landhaus Bacher, :this time: Most-Federweiße-Staubiger

Rudolf Klingohr, film producer, presents a recipe by Reinhard Gerer on the occasion of the 1000th broadcast of “Freshly cooked is half the battle”.

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