A more wonderful asparagus recipe:
Cut peppers and onions into rough cubes. Sauté in hot butter, season with coriander, salt & pepper. Saute on medium heat for 15 min until tender. Add soup, simmer again for 15 minutes (longer depending on the type of bell pepper – sauce should be viscous) on low heat.
Mix cornstarch with a little cold water, add to soup and bring to boil again. Grind the peppers with a hand blender, season and lastly add the paprika powder. Remove the peel from the asparagus spears, chop the ends and cut into bite-sized pieces. Steam asparagus spears with sugar in sauce until crisp tender, perhaps season with vinegar and salt. Serve the hot asparagus goulash with baguette or boiled potatoes.
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