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🍽️ Asparagus with Creamy Cheese and Tomato Sauce

373 kcal · 30 min · 4 servings

Ingredients

• 2 kg green asparagus
• salt
• 2 tsp butter
• 1 pinch sugar
• 1 tomato
• 1 shallot
• 100 ml heavy cream
• 100 ml vegetable broth
• 200 g Gorgonzola
• 2 tsp lime juice
• pepper

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Cut off the woody ends.
3. 3. Peel the bottom third of the stalks.
4. 4. Fill a pot with plenty of water.
5. 5. Add 1 teaspoon of salt, 1 teaspoon of butter, and some sugar to the water.
6. 6. Bring the water to a boil.
7. 7. Cook the asparagus in it for about 10 minutes.
8. 8. Lift the asparagus out of the water with a slotted spoon.
9. 9. Let the asparagus drain.
10. 10. Pour hot water over the tomato.
11. 11. Shock the tomato immediately with cold water.
12. 12. Peel the skin off the tomato.
13. 13. Halve the tomato.
14. 14. Remove the core.
15. 15. Dice the tomato finely.
16. 16. Peel the shallot.
17. 17. Dice the shallot finely.
18. 18. Sauté the shallot in the remaining hot butter.
19. 19. Pour in the cream.
20. 20. Pour in the vegetable broth.
21. 21. Crumble the Gorgonzola cheese.
22. 22. Let the cheese melt in the sauce while stirring.
23. 23. Add lime juice.
24. 24. Season the sauce with salt and pepper.
25. 25. Plate the asparagus.
26. 26. Pour some of the sauce over the asparagus.
27. 27. Garnish the dish with the tomato cubes.
28. 28. Serve the asparagus.

Nutrition per serving

• kcal: 373
• Protein: 20 g · Fett/Fat: 26 g · Carbs: 13 g