Roasted green asparagus with balsamic marinade, enoki mushrooms and tomato concassée

Ingredients

Directions

1. 1

   ##Asparagus## Wash it, cut the woody ends off. Heat 1 tablespoon of oil in a pan. Fry the asparagus for approx. 5 minutes, turning them over. Season with soy sauce, broth, pepper and honey. Wash and clean the tomatoes, cut them crosswise.

2. 2

   Blanch in boiling water for 1-2 minutes. Rinse in cold water. Peel the tomato skin. Cut tomatoes in half, remove seeds and dice flesh. Peel onion and cut into fine cubes. Cut mushrooms from the root ball. Heat 1 tablespoon of oil. Fry the mushrooms for about 1 minute while turning. Season with salt and remove. Sauté the onion in the mushroom fat until transparent.

3. 3

   Cut mushrooms from the root ball. Heat 1 tablespoon of oil. Fry the mushrooms for about 1 minute while turning. Season with salt and remove. Sauté the onion in the mushroom fat until transparent. Add diced tomatoes and 4 tablespoons of water and season with salt and pepper. Arrange asparagus with tomato concassée and mushrooms on plates and serve with roasted baguette slices.

4. 4

   Here you can find more ##Asparagus dishes##