Beef Goulash on Mashed Potatoes, Green Asparagus Covered with Butter, Tomato Salad

1. Sear the meat and the finely chopped onions in the hot oil.
2. Chop the paprika, chilli, carrot and garlic into small pieces.
3. Just before the meat is done, add the chopped vegetables and fry for another 5 minutes.
4. Season with salt, pepper, paprika powder, add tomato paste, stir and deglaze with water. Add the bay leaf and cook the goulash until cooked.
5. Peel the potatoes, cut them into wedges or cubes, and cook them in salted water.
6. Clean the asparagus and cook it al dente in salted water with the juice of half a lemon and a piece of butter.
7. Drain the potatoes after they have boiled, add butter (you can also melt it, I do different things, sometimes like that :-)))) and add the hot milk to the potatoes and mash well.
8. Fry an onion in a little oil and add to the mashed potatoes, stir well.
9. Melt the butter for the asparagus.
10. When serving, drizzle the asparagus with butter.

Tomato salad

1. Chop the tomatoes, onions and basil leaves into small pieces. Season with salt and pepper, drizzle with olive oil and balsamic vinegar.