rosemary potatoes, asparagus and corn

what you need:

• 500 g small potatoes
• half a bunch of green asparagus
• 500g sieved tomatoes
• 200g creme fraiche
• 230g corn
• 2 tsp sambal oelek
• pepper, salt, sugar, rosemary and rapeseed or olive oil

what you do:

• clean asparagus and potatoes
• cut potatoes in half and spread them on baking sheet which is covered with baking paper
• sprinkle them with oil, pepper, salt and rosemary 
• put them in the (pre-heated) oven at 200°C
• cut off the lower third of the asparagus stems
• slice them in an angle into about 1cm thick pieces
• put in a pan, add oil and sambal oelek
• fry it shortly, add sieved tomatoes, creme fraiche and corn
• add pepper, salt and sugar
• let that simmer for about 3 more minutes; asparagus should still be a little crunchy
• the potatoes should now be ready too