Baked asparagus

Ingredients for 2 servings:

• 1 kg asparagus, white
• 1 ½ liters of salt water
• 1 tbsp butter
• some sugar
• 2 beefsteak tomatoes
• 2 shallots
• 25 g butter
• 2 tbsp basil, finely chopped
• some pepper, white, fresh
• 100 g blue cheese
• 2 tbsp crème fraîche
• some fat, for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel fresh asparagus from top to bottom and trim the ends. Bring salted water to a boil in a large, suitable pan with 1 tablespoon of butter and sugar. Add the asparagus and cook for 15-20 minutes until tender. Drain the asparagus. Grease an ovenproof casserole dish and place the asparagus in it. Cut a cross into the stems of the tomatoes, place them in a bowl, and pour over simmering water. Let them sit for a minute, then refresh, peel, deseed, and finely dice. Finely dice the shallots and sauté in the butter until translucent. Briefly stir in the diced tomatoes and basil, season with pepper, and sprinkle over the asparagus. Finely dice the cheese, mix with the crème fraîche, and spread over the asparagus. Place under the broiler and bake for about 5 minutes until lightly browned. Serve with small potatoes.