Asparagus with Paprika Cream

Ingredients

• 1 kg green asparagus
• 1 kg white asparagus
• 1 tsp salt
• 1 tsp butter
• a pinch of sugar
• 2 red bell peppers
• 2 Tomatoes
• 1 Shallot
• 1 tbsp Olive Oil
• 1 tbsp Crème fraîche
• Salt
• Pepper
• 0.5 untreated lemon

Instructions

1. 1.

   Peel the white asparagus thoroughly and trim the ends. Trim the ends of the green asparagus. Bring plenty of water with salt, butter, and sugar to a boil and cook the white asparagus for 18 minutes, the green for 10 minutes.

2. 2.

   Lift them out with a slotted spoon and drain. Take about 150 ml of the asparagus stock.

3. 3.

   For the sauce, blanch the tomatoes, shock in cold water, peel, halve, and seed them. Halve the bell peppers; remove seeds, wash, and roughly chop. Peel and finely dice the shallot. Heat olive oil and sauté the vegetables, then pour in the reserved asparagus stock and cook for about 8 minutes. Puree, then season with crème fraîche, salt, pepper, and lemon juice. Tear fine zest from the lemon peel and sprinkle over the sauce.