Summary

Ingredients

• 500 g asparaus
• 1 red pepper (s), cut into bite-sized pieces
• 1 vegetable onion (s), halved and cut into rings
• 1 tablespoon vegetable stock
• 50 g sour cream
• 2 tablespoon herbs, (frozen or fresh)
• Salt and pepper
• 2 teaspoons olive oil
• 1 pinch (s) sugar
• 3 spring onions, cut into coarse rings

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Instructions

1. Peel the asparagus, cut off the woody ends and cut into 3-4 cm pieces. Then cook in vegetable stock + 1 pinch of sugar for about 8 minutes (use enough water to just cover the asparagus). Save the asparagus water for the vegetables.
2. Fry the onion rings, peppers and spring onions in olive oil in a non-stick pan for about 5 minutes over high heat. As soon as the onions turn slightly brown, add some of the asparagus water and cook with the lid closed on a low heat for about 10 minutes (the vegetables should still have bite). Add the cooked asparagus. Then mix in the sour cream and herbs if you like and season with salt and pepper.