Prep Time 15 Minutes
Cook Time 10 Minutes
Serves 4
  1. Preheat the oven to 200°C to bake the asparagus later.
  2. Cook the asparagus in salted boiling water until al dente. Remove and allow to cool slightly.
  3. Pour boiling water over the tomatoes, skin, core and cut into cubes. Peel the shallots and garlic and finely dice them. Wash herbs, shake dry, peel off leaves and finely chop.
  4. Heat sunflower oil in a pot and fry the shallots and garlic cubes. Add the diced tomatoes, stir in the herbs and season with salt, pepper and a pinch of sugar.
  5. Put the tomato sauce into a casserole dish and place the asparagus over the top. Cover the asparagus with the Fol Epi slices and bake in preheated oven for approx. 8-10 minutes.
INGREDIENTS 150g Fol Epi slices
500g Asparagus
500g Vine tomatoes
2 Shallots
1 Clove of garlic
4 Sprigs of thyme
2 Stems of flat parsley
1 tbsp Sunflower oil
Salt & pepper
Pinch of sugar


PRODUCT

View Method

Recipe Method

  1. Preheat the oven to 200°C to bake the asparagus later.
  2. Cook the asparagus in salted boiling water until al dente. Remove and allow to cool slightly.
  3. Pour boiling water over the tomatoes, skin, core and cut into cubes. Peel the shallots and garlic and finely dice them. Wash herbs, shake dry, peel off leaves and finely chop.
  4. Heat sunflower oil in a pot and fry the shallots and garlic cubes. Add the diced tomatoes, stir in the herbs and season with salt, pepper and a pinch of sugar.
  5. Put the tomato sauce into a casserole dish and place the asparagus over the top. Cover the asparagus with the Fol Epi slices and bake in preheated oven for approx. 8-10 minutes.

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