1 kg Ardo Garden peas 500 g Ardo Green asparagus 30 g Ardo Italian herb mix 50 g Ardo Shallots 5 g Ardo Garlic cubes 500 ml passata 100 ml olive oil salt and pepper
Preparation
Steam the peas and asparagus briefly into the steamer and allow to drain.
Sauté the shallots in a little olive oil and add the peas. Allow to stew a little further and season with salt and pepper.
Sauté the garlic in a little olive oil, add the passata and let it simmer for a while. Finish off with the Italian herb mix and season with salt and pepper.
Place the asparagus in an baking dish, drizzle with the tomato sauce and peas.
Drizzle with olive oil and heat in the oven for 15-20 minutes at 180°C.
