Every now and then…

…I love to try something new when it comes to cooking.

On Saturday 3 weeks ago I tried a new asparagus dish recipe for the very first time to open this years asparagus season and I can assure you, it truly tastes as delicious as it looks on my photo.

Therefore I cooked it again this Saturday for some good friends and since they all loved it, I thought I could share the recipe for this very quick & easy dish with you, too.

You’ll find the recipe below the photography. Hope you’ll like it as much as I do.

Unfortunately I have to issue a warning to all of my dear readers & followers who are gout-ridden, because asparagus can arouse a painful attack of gout. Maybe it would be better for you to abandon this dish.

Pan-fried white & green mixed asparagus with cherry tomatoes

Prep Time:  10 Min
Cook Time:  15 Min
Ready In:  25 Min

Original Recipe Yield 4 servings


2 tablespoons butter or olive oil
Salt & cayenne pepper according to taste
250 gram fresh white asparagus spears, trimmed
250 gram green asparagus spears, trimmed
250 g cherry tomatoes


First wash the asparagus and the cherry tomatoes well under cool water. Then cut the spears bevelled into 1 inch pieces.
Melt the butter or stir in the olive oil in a wok or a pan over medium-high heat.

Add the asparagus with salt and cayenne pepper (according to taste) and stew it for 10 – 15 minutes until it is slightly soft, while turning the asparagus to ensure even cooking.

The accurate cooking time depends on the thickness of the asparagus spears. The simple rule is: the thicker the spears; the longer the cooking time.

In the meantime cut the cherry tomatoes in halves, then add them and stew everything for 2 minutes. Make sure not to boil the tomatoes to a mash, which happens very quickly.

That’s it!

Like I said – quick & easy!

Bon appétit! 🙂


About The Storyteller's Garden

Creature of the night ₪ ø ιιι ·o.
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