Asparagus parcels in avocado and herb sauce

Ingredients for 2 servings:

• 500 g white asparagus
• 3 tbsp chives
• 1 piece(s) butter, thumb-sized
• 1 small avocado(s)
• 1 dashes lemon juice
• 2 tbsp sour cream
• 3 tbsp herbs, freshly mixed
• 50 ml milk or cream
• 100 ml vegetable stock or asparagus stock
• some cornstarch
• salt and pepper
• some cocktail tomatoes for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the asparagus and trim off the bottom end. Cook in a covered glass casserole dish with chopped chives and butter at 200°C for approximately 20-30 minutes, depending on the thickness. Peel and finely dice the avocado, and drizzle with lemon juice. Mix the sour cream with herbs, milk or cream, and stock. Season with salt and pepper, and thicken with cornstarch if desired. Add the avocado at the end, before serving. Serve the asparagus, sauce, and cherry tomatoes together, for example, with (turkey) ham and (baked) potatoes.