A simple and quick meatless meal is potato dumplings with green asparagus. This is a great dish for a tasty dinner as well as a satisfying lunch.
Ingredients
- 500 g gnocchi or dumplings
- One bundle of 500 g green asparagus
- 120 g onion, cut into one smaller slice
- Three garlic cloves, or roughly 15 g
- 10–20 grams of cheddar or parmesan cheese
- 45 g of three halves of oil-dried tomatoes
- three teaspoons of dried tomato jar oil
- Two tablespoons of clarified butter with up to thirty grams of spices and herbs: after the spore, a dash of salt and pepper; fresh basil leaves
Dumplings with asparagus
Step 1: Cut the asparagus
I used 500 grams of thin asparagus, so wash a bunch of young, green asparagus under cold running water with care. Because the heads are so delicate and brittle, handle them with caution. Snatch off the woody ends from each asparagus by holding its end. With your hands, you can break the asparagus at the point where its edible portion starts. This is how you should prepare all asparagus. Slice them into pieces no bigger than 3.5 cm after drying them on a paper towel. Keep the skulls entire.
Step 2: Fry the onion
Warm up a bigger skillet with a substantial base. About 30 grams of clarified butter should be added. You can also mix butter with olive oil or use a mild olive oil. Watch the butter until it melts. Add the onion, diced and peeled right away (you may alternatively use the same amount of leek). After turning the heat down to just below medium, cook the onion, uncovered, for around ten minutes. Every few minutes, use a wooden spoon to stir the onion.
Step 3: Include garlic and asparagus
Once the onion becomes soft and caramelized, you may incorporate three sliced and peeled garlic cloves, prepped asparagus, three tablespoons of oil from the dried tomato jar, and a generous amount of salt and pepper. Stir the mixture and cook for an additional ten minutes.
Step 4: Include the dried tomatoes
Add three halves of oil-dried tomatoes once the asparagus is tender but still crisp. Prepare them by cutting them into smaller pieces. Add the spices and continue to sauté for two more minutes.
Advice: Try these homemade dried tomato recipes.
Step 5: Get the dumplings ready.
Meanwhile, make 500 grams of potato dumplings. Fry the asparagus with the additions. They can be bought or built yourself. If not cooked right away, simply place them in boiling salted water and simmer, uncovered, for a few minutes once they float to the top. If you are unsure whether they are soft enough, take a slice and taste it.
Here’s a recipe for making your own potato dumplings. Gnocchi can also be used in their stead.
Step 6: Mix and present
Pour the soft dumplings directly from the water into the prepared asparagus with seasonings. Combine the ingredients and stir in the grated parmesan cheese, either in the shape of thin flakes or tiny holes. Taste the dish and adjust the seasoning if needed. You may also add olive oil, a little lemon or lime juice, cheese, salt, or water to make the dish softer.
Advice: If you are a vegetarian and would want to add Parmesan or cheddar cheese to your asparagus, search for products that are specifically labeled as vegetarian or closely examine the product’s ingredients to ensure that microbial rennet, not animal rennet, was used in their production. For vegans, there are also plant-based cheese substitutes that mimic the flavor and consistency of traditional Parmesan or cheddar.
Savor your food.
