• Sear the meat and the finely chopped onions in the hot oil.
• Chop the paprika, chilli, carrot and garlic into small pieces.
• Just before the meat is done, add the chopped vegetables and fry for another 5 minutes.
• Season with salt, pepper, paprika powder, add tomato paste, stir and deglaze with water. Add the bay leaf and cook the goulash until cooked.
• Peel the potatoes, cut them into wedges or cubes, and cook them in salted water.
• Clean the asparagus and cook it al dente in salted water with the juice of half a lemon and a piece of butter.
• 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.
• Fry an onion in a little oil and add to the mashed potatoes, stir well.
• Melt the butter for the asparagus.
• When serving, drizzle the asparagus with butter.

Tomato salad

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