This is the name of the dish we have chosen for you; Schnitzel with asparagus, tomato and basil sauce and spaghetti.
For 4 people
1 kg of tomatoes
4 cloves of garlic
4 tbsp oil
2 tablespoons tomato paste
1 bunch of basil and parsley
1/2 bunch of oregano
750 g green asparagus
6 small pork schnitzel (à ca. 125 g)
400 g spaghetti noodles
2 tablespoons butter
Wash, clean and roughly dice. Peel onions and garlic and finely dice. Heat 1 tbsp oil in a saucepan. In each case about half stew onions and garlic in glassy. Add tomatoes and tomato paste and sauté briefly. Season with salt, pepper and sugar. Approximately Simmer for 40 minutes. Stir it several times.
Wash herbs, shake dry. Peel off leaves and finely chop. Approximately put half of the basil aside. Mix remaining herbs. Wash asparagus, cut off woody ends. Cook asparagus in boiling salted water with 1 teaspoon of sugar for about 8 minutes. Drain, cold quench, cut into pieces. Dice the schnitzel dry, in thirds each, season with salt and pepper. Cook noodles in boiling salted water according to the instructions on the package.
Heat 3 tablespoons of oil in portions in a large pan. Fry the schnitzel vigorously in portions from each side for 1-2 minutes. Add remaining garlic, fry briefly. Remove schnitzel from the pan and turn in the herb mixture. Melt the butter and fry the remaining onion. Panning asparagus in it. Season with salt and pepper. Drain pasta, drain. Add remaining basil, stir until tender, stir in the sauce, season to taste again. Mix the pasta with the sauce. Arrange schnitzel with asparagus and noodles. Sprinkle with basil.