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🍽️ Green Asparagus with Fresh Tomato and Olive Salsa

118 kcal · 30 min · 4 servings

Ingredients

• 12 stalks asparagus
• 3 tomatoes
• 1 shallot
• 2 garlic cloves
• 2 tbsp olive oil
• 50 g black olives (pitted to taste)
• 100 ml white wine
• 1 tbsp capers
• 1 tbsp basil (chopped)
• 1 tbsp sour cream
• sea salt
• cayenne pepper

Instructions

1. 1. Peel the bottom third of the asparagus spears.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the asparagus to the boiling water.
4. 4. Simmer the asparagus for about 15 minutes until tender-crisp.
5. 5. Dice the tomatoes into small cubes.
6. 6. Peel the shallot and the garlic cloves.
7. 7. Slice the shallot into thin rings.
8. 8. Slice the garlic into thin rounds.
9. 9. Heat some oil in a frying pan.
10. 10. Sauté the shallot rings and garlic slices in the hot oil.
11. 11. Deglaze the pan with a splash of white wine.
12. 12. Stir in the tomato cubes, capers, and olives.
13. 13. Let the salsa simmer for about 2 minutes.
14. 14. Remove the pan from the heat.
15. 15. Stir in sour cream and chopped basil.
16. 16. Season the salsa with sea salt and cayenne pepper.
17. 17. Remove the asparagus from the water.
18. 18. Let the asparagus drain well.
19. 19. Arrange the asparagus on the plates.
20. 20. Pour the warm salsa over the asparagus.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 118
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 5 g