SPARGEL  mit  PAPRIKASAUCE

Asparagus with Bell Pepper Sauce

600 g potatoes
1,5 kg white asparagus
80 g butter
2 onions
3 red bell peppers
1 tsp. paprika powder
1 tbsp. tomato puree
oil, salt, pepper

 

 

Boil potatoes in salted water until tender. Peel asparagus and cut into 4cm pieces.
Boil them in saltend water until tender, remove and let cool down. Place asparagus fond beside.
Peel onions, halve bell peppers und remove seeds. Cut both finely and fry them. Stir in paprika powder and tomato puree. Douse with 200 ml asparagus fond and boil until bell peppers are tender (about 10 minutes). Mash mixture and season to taste with salt and pepper.
Heat 1 tbsp. butter and warm up asparagus. Serve asparagus with bell pepper sauce and potaotes.

 

      
     
 

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