The asparagus is back!


Every year you look forward to the harvest time of a very popular vegetable in Germany: the asparagus. From April to June you can enjoy the bar happiness. All the more regrettable at a time when the lockdown is still ongoing and the restaurants are closed. This year, therefore, the asparagus dinner can only take place in private settings and in compliance with the contact restrictions. But that’s exactly what we’re prepared for and have typed a starter as a recipe for you, so you can still enjoy it and maybe try something new.

Have fun cooking and good appetite!


Grilled asparagus | Rucola – Parmesan – Dried Tomatoes – Pine Nuts


For 2 people

500g asparagus

1 lemon

6 shrub tomatoes



Crema di Balsamico


icing sugar

Olive oil

Pine nuts roasted


Remove the strunk of the tomatoes and cross-cut.

Blanch tomatoes for about 20 seconds and then quench in ice water.

Remove the skin with a small knife and quarter. Core housing complete


Spread the tomatoes on a baking tray, salt lightly, sprinkle with olive oil and at 100 degrees

Let them dry in the oven for 1 hour without turning brown…. if necessary, turn it once.

Allow to cool and add plenty of olive oil to a wake-up glass so that you can always

are completely covered.

The tomatoes can be easily stored in the refrigerator for several weeks.


Bring water to the boil with salt, sugar and two slices of lemon.

Peel the asparagus and cook until the bite.


Let a grill pan get really hot and give the asparagus the typical pattern from two sides

miss 😉


Spread the grilled bar luck on two plates, season with fresh pepper.

Season the rocket with olive oil and a pinch of salt and spread lightly over the dish.

Garnish with finely grated parmesan, pine nuts and balsamic.


We wish you a lot of fun when cooking….

Buon appetito 😊

Vielen Dank für Ihr Interesse.

Gerne sind wir persönlich für Sie da. Sie erreichen uns unter der Rufnummer 06202 6970 oder unter unserer E-Mail-Adresse

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