Preparation
Trim the base of the asparagus and cut into pieces about 4–5 cm long.
Halve the cherry tomatoes and slice the spring onions into thin rounds.
Using a mandoline, slice the piece of Gruyère AOP into shavings and set aside.
Heat a little oil in a frying pan and sauté the asparagus with a pinch of salt and freshly ground pepper, stirring frequently.
Add the tomatoes and spring onions, and cook for 5–7 min.
Meanwhile, toast the pine nuts in a separate pan until golden.
Arrange the asparagus on a serving dish, top with Gruyère AOP shavings and toasted pine nuts.
Tips!
- Add a handful of arugula during cooking if desired.
- Enjoy with roasted baby potatoes or a good artisan bread.
For 4 people
Preparation : 15 min
Cooking : 7 min
Ingredients and products
- 1 kg green asparagus
- 250 g cherry tomatoes
- 2 spring onions
- a handful of pine nuts
- canola oil
- salt and pepper
- shavings of Gruyère AOP (preferably aged/salty)
