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🍽️ Asparagus with Tomato and Avocado Cream

319 kcal · 30 min · 4 servings

Ingredients

• 2 kg asparagus
• 1 tsp salt
• 1 tsp butter
• 1 pinch sugar
• 2 avocados
• lemons
• 4 tbsp yogurt
• 2 tsp soy sauce
• salt
• pepper (from the mill)
• 6 tomatoes
• 1 shallot
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 0.5 box cress

Instructions

1. 1. Thoroughly wash the asparagus.
2. 2. Peel the asparagus completely.
3. 3. Cut off the woody ends of the stalks.
4. 4. Tie the stalks into four small bundles.
5. 5. Fill a pot with plenty of water.
6. 6. Add salt, butter, and sugar to the water.
7. 7. Bring the water to a boil.
8. 8. Place the asparagus bundles into the boiling water.
9. 9. Cook the asparagus for about 18 minutes.
10. 10. Lift the asparagus out of the water with a slotted spoon.
11. 11. Let the asparagus drain.
12. 12. Peel the avocados.
13. 13. Halve the avocados.
14. 14. Remove the pits.
15. 15. Mash the avocado into a puree with a fork.
16. 16. Add lemon juice to the avocado.
17. 17. Stir the yogurt into the avocado mixture.
18. 18. Season the sauce with salt.
19. 19. Season the sauce with pepper.
20. 20. Season the sauce with soy sauce.
21. 21. Blanch the tomatoes briefly with boiling water.
22. 22. Shock the tomatoes with cold water.
23. 23. Remove the skin from the tomatoes.
24. 24. Quarter the tomatoes.
25. 25. Remove the pulp and seeds.
26. 26. Cut the tomatoes into small cubes.
27. 27. Peel the shallot.
28. 28. Finely chop the shallot.
29. 29. Mix the tomato cubes with the shallot.
30. 30. Add olive oil to the tomato mixture.
31. 31. Season the tomato mixture with salt.
32. 32. Season the tomato mixture with pepper.
33. 33. Place the asparagus on the plates.
34. 34. Add the avocado cream.
35. 35. Add the tomato mixture.
36. 36. Sprinkle the dish with cress.
37. 37. Serve the asparagus.

Nutrition per serving

• kcal: 319
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 19 g