Asparagus with Red Pepper Cream
- for the asparagus
- 1 kilogram green Asparagus
- 1 kilogram white Asparagus
- 1 teaspoon salt
- 1 teaspoon butter
- 1 pinch sugar
For the asparagus: Peel the white asparagus thoroughly and cut off the ends. Cut the end of the green asparagus. Bring plenty of water to a boil with salt, butter, and sugar. Cook the white asparagus for 18 minutes and the green asparagus for 10 minutes.
Remove the asparagus with a slotted spoon and drain. Save 150 ml (approximately 1/2 cup) of the asparagus water.
For the sauce: Scald the tomatoes. Rinse with cold water and peel. Cut in half and remove the seeds. Cut the bell pepper in half, remove the seeds and rinse. Chop into small pieces. Peel the shallot and chop finely. Heat the olive oil and saute the vegetables. Add the asparagus water and cook for about 8 minutes. Puree and season with sour cream, salt, pepper, and lemon juice. Zest the lemon peel and stir into the sauce.