Summary

Ingredients

• 500 g asparaus, reen
• 1 tablespoon olive oil
• salt and pepper
• 1 shallot (s), possibly two depending on size
• 10 g butter
• liter ⅛ vegetable stock
• 100 g crème fraîche
• 0.5 ½ bunch basil
• salt and pepper

For the vinaigrette:

• 1 tablespoon pine nuts
• 2 tomato (s)
• 1 shallot (s)
• 1 teaspoon lemon juice
• 2 teaspoons olive oil
• salt and pepper
• sugar

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Instructions

1. Wash the asparagus, cut off the woody ends. Cook the asparagus stalks in olive oil over medium heat for about 10 minutes while turning. Season with salt and pepper. For the basil foam: Peel shallots, dice finely, sauté in butter. Add the vegetable stock, fry the shallots openly until soft, reducing the stock a little. Stir in the crème fraîche. In the meantime, rinse the basil, shake it dry, pluck the leaves from the stems and cut into strips. Just before serving, put the shallot crème fraîche mixture and basil strips in a blender, puree. Season to taste with salt and pepper. For the tomato vinaigrette: Roast the pine nuts in a pan until golden brown, leave to cool. Quarter the tomatoes, remove the stones, finely dice the pulp. Peel the shallot, also dice finely. Mix the lemon juice with the oil, season with salt, pepper and sugar. Mix in the diced tomatoes and shallots. To serve, pour the tomato vinaigrette over the asparagus and sprinkle with pine nuts. Add a dollop of basil foam and serve the rest separately. Lamb chops and small fried potatoes go well with it. Tip: If you like the asparagus softer, you can deglaze it with a little vegetable stock after frying it and finish cooking with the lid on.