White and Purple Asparagus Spears with Honey and Goat Cheese

A recipe for asparagus for gourmets:

1. peel asparagus spears. Peel zest from 1/2 orange with a zester. Score chili lengthwise. Peel and finely dice garlic. Break goat cheese into pieces. Strip rosemary needles and chop finely. Finely dice tomatoes, mix with 4 tbsp. tomato oil and rosemary.

Peel potatoes and cook in salted water until tender. Bring salted water to a boil in the asparagus pot and do the asparagus spears for 8 min.

In the meantime, toast the pine nuts in the butter with the chili pepper until golden brown. Mix in the honey, remove from the heat, stir in the orange zest and garlic cubes, season with salt, take out the chili pepper. Roughly chop the basil.

Drain the potatoes and mash them coarsely. Fold in Parmesan first, then tomato mixture and season with salt, keep warm with lid closed.

Drain the asparagus well and serve with the potatoes.

Drizzle the asparagus spears with the pine butter and finally sprinkle with goat cheese and basil.

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