Green asparagus Mediterranean style

Ingredients for 2 servings:

• 500 g asparagus, green
• 1 tbsp olive oil
• salt and pepper
• 1 shallot(s), possibly two depending on size
• 10 g butter
• ⅛ liter vegetable broth
• 100 g crème fraîche
• ½ bunch basil
• salt and pepper
• 1 tbsp pine nuts
• 2 tomatoes
• 1 shallot(s)
• 1 tsp lemon juice
• 2 tsp olive oil
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with basil foam and tomato vinaigrette

Wash the asparagus and trim off any woody ends. Cook the asparagus spears in olive oil over medium heat, turning occasionally, for about 10 minutes until crisp. Season with salt and pepper. For the basil foam: Peel and finely dice the shallots, then sauté in butter. Add the vegetable stock and sauté the shallots uncovered until soft, reducing the stock slightly. Stir in the crème fraîche. Meanwhile, rinse the basil, shake dry, pluck the leaves from the stems, and cut into strips. Just before serving, place the shallot-crème fraîche mixture and the basil strips in a blender and puree. Season with salt and pepper. For the tomato vinaigrette: Roast the pine nuts in a pan without fat until golden brown, then let cool. Quarter the tomatoes, remove the seeds, and finely dice the flesh. Peel the shallot and finely dice. Combine the lemon juice with the oil and season with salt, pepper, and sugar. Stir in the diced tomatoes and shallots. To serve, pour the tomato vinaigrette over the asparagus and sprinkle with pine nuts. Add a dollop of basil foam to the side and serve the rest separately. Serve with lamb chops and small roasted potatoes. Tip: If you prefer your asparagus softer, you can deglaze it with a little vegetable stock after frying and cover.