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
6 shrub tomatoes
Crema di Balsamico
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
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 😊