Asparagus Stew with Spring Onions on Paprika Sauce

A recipe of asparagus for gourmets:

Prepare asparagus spears and steam until tender (white half an hour, green 15 to 20 min). Then cut into 3 cm long pieces and halve lengthwise.

Trim onion greens to about 60 mm. Clean onions, steam for 6 minutesb, cut in half lengthwise.

Lightly oil the peppers and roast them in the stove on the highest heat until the skin is dark. Remove skin.

For garnish, cut one-third of bell bell pepper in half lengthwise, remove stem and seeds, cut diagonally into narrow strips. Finely grind remaining bell bell pepper with a little honey, salt and a little paprika powder.

Heat asparagus spears and spring onions in a little butter, season with salt and pepper and parsley oil.

Heat the paprika puree, make a mirror on heated plates. Place strips of paprika decoratively (e.g. as “sun rays” emanating from the paprika mirror), place asparagus ragout in the middle. Drizzle a little parsley oil between the bell pepper strips.

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