Fitness vegetable stir-fry with asparagus

Ingredients for 2 servings:

• 500 g asparagus
• 1 bell pepper(s), red
• 1 vegetable onion(s)
• 3 spring onions
• 1 tbsp vegetable broth
• 50 g sour cream
• 2 tbsp herbs, frozen or fresh
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 2 tsp olive oil

Instructions

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

low-fat and healthy

Peel the asparagus, trim off the woody ends, and cut into 3-4 cm pieces. Then cook in vegetable stock with a pinch of sugar for about 8 minutes. Add enough water to just cover the asparagus. Reserve the asparagus water for the vegetables. Cut the bell pepper into bite-sized pieces, the onion into half rings, and the spring onions into coarse rings. Sauté the onion rings, bell pepper, and spring onions in olive oil in a non-stick pan over high heat for about 5 minutes. As soon as the onions begin to turn light brown, add a little of the asparagus water and cook with the lid on over low heat for about 10 minutes. The vegetables should still have some bite. Add the cooked asparagus. Then mix in the sour cream and herbs, if desired, and season with salt and pepper.