Preparation time: / Cooking time: / Total cooking time:
Cut the tomatoes into pieces and finely chop the onion and garlic clove.
Sauté the onion and garlic in the palm oil and add the tomatoes, leave this to simmer gently until the tomatoes have completely melted and the sauce is nice and thick, season with salt and pepper.
Dip the basil leaves briefly into boiling water and then plunge them into ice-cold water straight away, squeeze well and mix with the olive oil.
Fry the green asparagus tips briefly in olive oil until al dente.
Spread the tortillas with the tomato puree and top with the asparagus tips, sprinkle with the dried yeast flakes and season with ground pepper and sea salt.
Put the tortillas in the oven at 200°C for approximately 5 to 6 minutes and drizzle the basil oil on top. Serve with salad or eat as a snack.