Fried asparagus with pasta, hollandaise sauce and tomatoes

Ingredients for 3 servings:

• 250 g asparagus, green
• 250 g asparagus, white
• 5 m.-tall vine tomatoes
• 250 g pasta (e.g. farfalle or other pasta)
• some vegetable cream with rapeseed oil, olive oil or butter (approx. 1 to 2 tbsp)
• some salt and pepper, black, from the mill
• 1 pinch(s) of sugar
• 250 ml hollandaise sauce with crème fraîche (or a little more if needed)
• some basil leaves, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegetarian

Wash the asparagus and trim off the woody ends. Peel the white asparagus whole and only the lower third of the green asparagus. Then cut diagonally into pieces. Wash, trim, and quarter the vine tomatoes. Cook the pasta in plenty of boiling, lightly salted water until al dente. Heat the vegetable cream in a large pan and fry the white asparagus pieces over medium heat for about 5 minutes, turning occasionally. Then add the green asparagus pieces and fry for about another 5 minutes, until the asparagus pieces are cooked. Season with a little salt, a few turns of freshly ground black pepper, and a pinch of sugar. Drain the pasta, let it drain, and return it to the pot. Mix the hollandaise sauce into the hot pasta, divide it between warmed plates, and arrange the fried asparagus pieces and tomato quarters on top. Sprinkle with a few basil leaves and serve immediately.