Asparagus ragout

Ingredients for 2 servings:

• 750 g asparagus, white
• 1 shallot(s) or small onion
• 1 garlic clove(s)
• 3 tbsp oil
• 100 g tomatoes
• 1 tsp, heaped pepper, pink berries
• ¼ liter vegetable broth, e.g. asparagus broth
• 125 ml white wine (not too dry)
• 125 ml cream
• Salt
• Sugar
• lemon juice
• possibly parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

an asparagus dish that doesn’t require meat

Peel and finely chop the shallot and garlic, and fry briefly in the oil over medium heat. Then add the peeled and chopped asparagus and fry until golden brown. Peel the tomatoes, deseed if necessary, and roughly chop them, then add them and fry briefly. Deglaze with the stock and wine, season with salt, add the crushed pink peppercorns, and simmer everything in an uncovered pan for about 15 minutes. Stir occasionally and allow the liquid to reduce. Finally, pour in the cream and simmer briefly until lightly creamy. Season with salt, sugar, and lemon juice, if desired. Sprinkle with chopped parsley if desired. Tastes delicious simply with boiled potatoes or with pan-fried meat.