Asparagus and Peppers with Basil Sauce

For asparagus and peppers with basil sauce, cook the asparagus according to the basic recipe with salt and sugar. In the meantime, wash the herbs and pat dry.

Then pluck the leaves from the stems and chop finely. Dice the hard-boiled eggs. Stir yogurt, curd and cream to a creamy sauce and season with salt, pepper and balsamic vinegar.

Add half of the diced eggs and the herbs. Wash the peppers, remove the core and cut into thin strips.

Drain asparagus well, pat dry and serve with peppers, remaining diced eggs and basil sauce.

Serve with baby potatoes with skin or hay potatoes.

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