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Grüner Spargel mit Tomaten, veganem Feta und dazu Kartoffeln und Bärlauchpesto
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GREEN ASPARAGUS WITH TOMATOES AND VEGAN FETA SERVED WITH POTATOES AND WILD GARLIC PESTO

A delicious and light meal from the oven – perfect for Easter. 
Prep Time10 minutes
Cook Time40 minutes
Course: Hauptgericht, leichte Gerichte, Main Course
Keyword: Feta, grüner Spargel, Kartoffeln, Ostern, Pesto, Spargel, Vegan
Servings: 4 people
Author: Verena Frei

Equipment

  • Samsung NV9000 Dual Cook Steam

Ingredients

  • 1 kg (2.2 lbs) waxy potatoes (small ones)
  • 1 kg (2.2 lbs) green asparagus
  • 250 g (9 oz.) cherry tomatoes 
  • 2-3 shallots 
  • 200 g (7 oz.)  vegan feta (e.g. Violife)
  • 50 g  (1/3 cup) pine nuts
  • 3-4 Tbsp olive oil 
  • 1 tsp maple syrup 
  • 1 tsp salt
  • pinch of pepper
  • 2-3 squirts lemon juice 
  • Herbs of your choice 

Instructions

  • Wash the  potatoes, place them on the Special Steam Tray and steam them for approx. 35-40 minutes until they are soft (alternatively boil them in salt water)
  • Wash the asparagus, cut off the wooden ends and place them on the baking tray 
  • Wash the tomatoes, cut the shallots in quarters, dice the feta and put everything including the pine nuts on the tray 
  • Sprinkle the vegetables with olive oil, maple syrup, lemon juice and seasoning and mix everything well 
  • Bake in the upper oven at 175°C (347°F) at the same time as the potatoes for 35-45 minutes
  • Serve everything with wild garlic pesto