Green asparagus with broccoli

The recipe comes from myself, although probably similar variants already exist. It's a light, fast and healthy dish. My daughter also likes to eat the vegetables for the classic spaghetti with (vegetarian) tomato sauce.

Green asparagus with broccoli

1 bunch of green asparagus (500 g)
1 bunch of broccoli (500 g)
1 packet of cocktail tomatoes
1 large garlic clove
1 piece peeled ginger in size of garlic clove (both in fine slices)
1 tablespoon of olive oil, possibly olive oil for seasoning at the table
1 pinch of sugar
Soy sauce (about 2 tablespoons)
Black pepper

Clean the vegetables, cut the asparagus into pieces of about 3-4 cm, put the tops aside. Split broccoli into small florets, the hard sticks are not suitable for this recipe.

In a nonstick pan, heat the olive oil (not too high), add the asparagus leaves and sauté for about 2 minutes. Add the garlic and ginger, fry for another minute, turn back the heat as far as possible, broccoli with it, roast for 2-3 minutes.
Then add the asparagus tips. If the whole thing only slightly simmer, lid on it and every few minutes swing through briefly or stir.

All in all, the vegetables may need 12 to 15 minutes to lightly brown, but in itself is crisp and bright green cooked. At the very end (take the pan off the stove) with a pinch of sugar and deglaze with the soy sauce. Now put the pan again briefly on the hot plate, add the small tomatoes and briefly warm with. Season with fresh black pepper. If you like to eat sharper, you can add a finely chopped green chilli (without seeds -> moderately spicy, with seeds -> hot!) Just before the end of cooking.

It fits neat pasta, possibly with a dash of fresh olive oil and some grated Parmesan to taste.

Roasted Asparagus and Broccoli- Episode 25 | May 2020