Asparagus broccoli with Parmesan sauce and Tulip Quick Bites

• 20 min
• 2 people

Ingredients

• 250 g Tulip Quick Bites
• 300 g asparagus broccoli
• 1 pomegranate
• 2.5 dl whipping cream
• 100 g freshly grated Parmesan cheese
• 1 chicken bouillon cube
• Vegetable oil
• Salt
• Freshly ground pepper

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Instructions

1. Tear open the pomegranate and remove the seeds by tapping the skin with a spoon or similar.
2. Heat the cream and simmer until it starts to thicken. Add the bouillon cube and grated Parmesan cheese and season with salt and freshly ground pepper.
3. Drain the Tulip Quick Bites and fry them in oil in a frying pan for 4-5 minutes until golden.
4. Blanch the asparagus broccoli for 4 minutes in lightly salted water. Drain off the water.
5. Place the asparagus broccoli, Parmesan sauce, pomegranate seeds and Tulip Quick Bites on two plates and serve right away. Optional: sprinkle lightly with grated Parmesan cheese.