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Scrub, peel and rinse the asparagus and cook for 6-12
minutes in boiling water with 1 tbsp. butter, some sugar and lemon juice.
Cut gorgonzola into slices. Preheat oven to 200°C. Pour off asparagus
and arrange on a plate and cover the ends with gorgonzola. Gratinate in
oven for about 4 minutes.
Halve tomatoes, remove seeds and dice them. Heat the rest of butter, add
tomatoe cubes and parsley. Sautée for 3 minutes, season to taste with
salt and pepper and cover asparagus with them. |
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