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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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