Summary

Ingredients

• 1 kg asparagus, white
• 1 ½ liter salt water
• 1 tablespoon butter
• some sugar
• 2 beefsteak tomato (s)
• 2 shallot (s)
• 25 g butter
• 2 tablespoon basil, finely chopped
• some pepper, whiter, fresher
• 100 g blue cheese
• 2 tablespoon crème fraîche
• some fat, for the shape

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Instructions

1. Peel the fresh asparagus from top to bottom and cut off the ends. Bring salted water with 1 tablespoon of butter and sugar to a boil in a suitable large pan. Add the asparagus and cook for 15-20 minutes. Drain the asparagus.
2. Grease an ovenproof baking dish and place the asparagus in it.
3. Cut the tomatoes crosswise on the stem, place in a bowl and pour over boiling water. Leave for a minute and then quench, peel, core and finely dice. Finely dice the shallots and sauté in the butter until translucent. Briefly fold in the diced tomatoes and basil, season with the pepper and pour onto the asparagus.
4. Finely dice the cheese, mix with the creme fraiche and spread over the asparagus. Slide under the grill and bake for about 5 minutes until it is lightly browned.
5. Small potatoes go well with it.