Green Asparagus with Ricotta Cream

Ingredients

• 2 bunches green asparagus
• Salt
• 1 tbsp butter
• 150 g Parma ham
• 200 g fresh ricotta (or quark)
• 100 g yogurt
• 2 tbsp Sour cream
• 3 tbsp white wine vinegar
• 3 tomatoes
• 1 bunch Basil
• Salt
• ground pepper

Instructions

1. 1.

   Peel the lower third of the asparagus. Cook in salted water with butter for about 8-10 minutes until al dente.

2. 2.

   Mix ricotta with yogurt, crème fraîche and vinegar.

3. 3.

   Score the tomatoes, briefly blanch them in boiling water, then shock in cold water. Peel, halve, seed and dice the tomatoes. Wash and finely chop the basil. Add half of the tomato cubes and basil to the cheese mixture. Season with salt and pepper.

4. 4.

   Arrange the asparagus on a plate with the sauce and Parma ham. Sprinkle the remaining tomato cubes and basil over the top and serve.