500 g Ardo Green asparagus 500 g Ardo Cherry tomatoes 200 g Ardo Quinoa 10 g Italian herb mix 10 g Ardo Garlic cubes 500 g tomato sauce 200 g cornflour/polenta 800 ml vegetable stock 50 g butter 100 g Parmesan cheese 100 ml olive oil Salt and pepper
Preparation
Transfer the asparagus and cherry tomatoes to an oven dish, sprinkle with olive oil and garlic, and season with salt and pepper.
Bring the vegetable stock to the boil, add the cornflour and simmer gently until cooked through. Then combine with the quinoa, butter and Parmesan cheese. Season with salt and pepper. Then pour into a dish to cool.
Mix the Italian herb mix with the tomato sauce. Simmer briefly and season.
Make the asparagus and cherry tomatoes in the oven for 10-15 minutes at 180°C.
Cut the polenta into the desired shape and fry in the pan.
Serve the oven-baked vegetables with the polenta and tomato sauce.
