Wild asparagus with tomatoes and olives

Ingredients for 2 servings:

• 200 g asparagus (wild asparagus), green
• salt water
• 2 large tomatoes (vine tomatoes)
• 1 sprig(s) tarragon
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 1 tbsp capers
• 1 tbsp mustard, medium hot
• 1 tbsp butter
• 50 g olives, black
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the wild asparagus and trim off about 1 cm of the dry ends. Cover and cook briefly in salted water over medium heat, drain, and keep warm. Blanch the tomatoes in plenty of boiling water, then refresh them in cold water. Peel, quarter, and cut into large pieces. Pick off the tarragon leaves and finely chop them (tasty too). Peel the onion and garlic and cut into thin slices or pieces. Heat the olive oil in a pan and briefly sauté the onion and garlic. Add the tomato pieces, capers, and olives and simmer briefly. Stir the mustard, tarragon, and butter into the sauce in small pieces. Do not let the sauce boil any further, as it will curdle. Season with salt and pepper. Serve with cooked wild asparagus. Serve with noodles or pasta.