Pan‑fried Asparagus with Tomatoes

Ingredients

• 20 Cherry tomatoes
• 20 stalks of green asparagus
• 16 basil leaves
• 1 tbsp Olive Oil
• Salt
• ground pepper
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Wash and dry the cherry tomatoes, then bake them in a preheated oven at 200°C on the top rack for about 10 minutes. Remove, let cool, and fold in the basil leaves.

2. 2.

   Wash and trim the asparagus, cutting off the ends.

3. 3.

   Brush the asparagus with olive oil, season with salt and pepper, and cook in a very hot pan for about 1 minute per side until lightly browned. Drizzle with balsamic vinegar, allow to cool slightly, and serve alongside the tomatoes.