A quick and easy vegetarian dish is potato dumplings paired with green asparagus. This dish works well for both a hearty lunch and a delicious evening.
Ingredients for Asparagus and Dumplings
- 500 g of dumplings or gnocchi
- A single 500-gram container of green asparagus
- One 120-gram onion, sliced thinly.
- Three garlic cloves, or roughly 15 grams
- Ten to twenty grams of parmesan or cheddar cheese
- Three dried tomato halves, 45 g, in oil
- Take three tablespoons of sun-dried tomato oil.
- Up to thirty grams of spices and herbs in two tablespoons of clarified butter: Following the spores, some freshly chopped basil leaves, and salt and pepper
Asparagus in Dumplings
First, chop the asparagus.
You should thoroughly wash a bunch of young, green asparagus under cold running water because I used 500 grams of thin asparagus. The heads need to be handled cautiously since they are extremely fragile and brittle. Holding the tip of each asparagus, cut off the woody ends. When the asparagus reaches the stage where it becomes edible, you can break it with your hands. This is the proper way to prepare all asparagus. Cut them into pieces no bigger than 3.5 cm after letting them dry on a paper towel. Maintain the skulls’ wholeness.
Step 2: Let it fry.
Warm up a bigger skillet that has a non-stick coating. Add roughly 30 grams of butter that has been clarified. You can also use a little olive oil or combine butter with it. As the butter melts, keep an eye on it. Add the peeled and sliced onion right away (you can also use the same amount of leek). Lower the heat to just below medium-low and cook the onion for around 10 minutes without covering. Use a wooden spoon to gently stir the onion every few minutes.
Step 3: Include asparagus and garlic.
Add three chopped and peeled garlic cloves, prepped asparagus, three tablespoons of olive oil from a jar of sun-dried tomatoes, and a generous pinch of salt and pepper once the onion is soft and caramelized. After ten more minutes of cooking, stir the mixture.
Step 4: Include the dried tomatoes.
Add three sun-dried tomato halves to the oil once the asparagus is tender but still crisp. Cut them into smaller pieces after preparing them. Fry for a further two minutes after adding the spices.
Try making your own dried tomato recipes.
Step 5: Get the dumplings ready.
Make 500 grams of potato dumplings in the meantime. Add the ingredients, and fry the asparagus. Either purchase them or construct them yourself. Put them in boiling salted water and simmer uncovered for a few minutes until they float to the top if they don’t cook through immediately. Cut a bit off and give them a try if you’re not sure if they’re soft enough.
Here is a recipe.
Step 6: Combine and display
Toss the tender noodles straight out of the water into the spice-prepared asparagus. Add the grated parmesan cheese in the shape of tiny holes or thin flakes after combining the ingredients. Try the dish and add more seasoning if needed. To make the meal softer, you can also add cheese, water, lemon or lime juice, olive oil, and salt.
Advice: If you are a vegetarian and would want to add Parmesan or cheddar cheese to your asparagus, be sure the product was made using microbial rennet rather than animal rennet by carefully reading the components labeled as vegetarian.
