Serve 10

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


  1. Steam the peas and asparagus briefly into the steamer and allow to drain.
  2. Sauté the shallots in a little olive oil and add the peas. Allow to stew a little further and season with salt and pepper.
  3. 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.
  4. Place the asparagus in an baking dish, drizzle with the tomato sauce and peas.
  5. Drizzle with olive oil and heat in the oven for 15-20 minutes at 180°C.
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