(So fast, so easy and so yummy)
- small sweet paprika
- cherry tomatoes
- crazy salt
Peel the lower part of the asparagus stem.
When the butter starts to melt put in all the vegetables and at the first sound/sight of sizzling pour 2-3 spoons of boiling water on top.
As the steam comes out, cover and cook 2 minutes on the lowest flame. Keep the damage of cooking the healthy fat – butter – to a minimum. (Another way to do this is to roast the vegetables and add the butter at the end, after switching off the fire.)
Make your own “crazy salt”, be creative (mix sea salt and the dry herbs that you like most: basil, thyme, rosemary, etc.)
Weekday take away