Grüner Spargel Antipasti | Das schnelle Gericht

A plate full of spring! 🌸✨ Green asparagus with a delicate lemon note, aromatic potatoes, and a warm tomato ragout bring a Mediterranean flair to your kitchen. Add to that a perfectly cooked pork chop – uncomplicated, honest, and incredibly delicious. #asparagus #recipe #thequickdish Scroll down for the #recipe, or click here: https://www.frankenfernsehen.tv/stora... "The Quickdish" is the refreshing #cooking show with the charming Franconian #chef Rainer Mörtel. Every week he prepares a new quick meal and cooks a great #recipe idea. Perfect for cooking and adapting. "The Quickdish" - The cooking show for everyone who enjoys #delicious #food. Here you'll find our recipe archive with many more great #cookingideas: https://www.frankenfernsehen.tv/das-s... Recipe "Green Asparagus Antipasti" Pork chop with fat rim Potatoes Green asparagus Onion, garlic, leek, celery Red bell pepper, carrot, tomatoes Lemon, chili Butter, oil Herbs, salt, and pepper Preparation: First, peel the lower third of the green asparagus and trim the ends if necessary. Cut the potatoes into small cubes. Sauté both together in olive oil in a large pan over low heat. Meanwhile, prepare the onion, garlic, leek, chili, and bell pepper. Finely dice the onion, leek, and bell pepper, and roughly chop the garlic. Add everything, along with rosemary, to the asparagus and simmer gently over medium heat. Season with chili. Drizzle with lemon juice – this adds freshness and helps preserve the beautiful green color of the asparagus. Slightly score the fat on the pork chops, then season generously with salt and pepper. Place them upright in a hot pan with a little oil to sear the fat. Add the thyme and crushed garlic to the pan and cook the meat on all sides. For the ragout, melt the butter in a small saucepan. Quarter the tomatoes and separate the skins from the pulp. Only the skins are needed for this recipe. Dice the skins (and the bell peppers) into small cubes. First, sauté the onion and garlic in the saucepan until translucent. Add the bell peppers and tomatoes and simmer briefly to keep everything moist. Season with salt, pepper, and parsley. To serve, arrange the asparagus and potatoes on a plate, spoon the warm tomato ragout over them, and place the pork chops alongside. Enjoy! More delicious recipes on our channel: What do you think of our new recipe? Let us know in the comments! . ... Green asparagus antipasti | The quick dish #cooking