Ingredients
Ingredients for 10 servings:
- 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
Allergens
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.
