Asparagus with Tomato and Avocado Sauce

Ingredients

• 2 kg asparagus
• 1 tsp salt
• 1 tsp butter
• a pinch of sugar
• 2 Avocados
• lemons
• 4 tbsp Yogurt
• 2 tsp soy sauce
• Salt
• Pepper (freshly ground)
• 6 tomatoes
• 1 Shallot
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 0.5 box watercress

Instructions

1. 1.

   Wash the asparagus, peel thoroughly, trim the ends and bundle into four groups.

2. 2.

   Bring plenty of salted water with butter and sugar to a boil and cook the asparagus for about 18 minutes until tender.

3. 3.

   Remove with a slotted spoon and drain.

4. 4.

   Peel the avocados, halve them, remove the pits. Mash the avocado with lemon juice using a fork, stir in yogurt, and season with salt, pepper, and soy sauce.

5. 5.

   Briefly blanch the tomatoes, shock in cold water, peel, quarter, core, and dice. Peel and finely chop the shallot. Mix both with olive oil and season with salt and pepper.

6. 6.

   Plate the asparagus on a dish, spoon the sauces over it, and sprinkle with watercress before serving.