Asparagus Spears with Goat Cheese and Stuffed Tomatoes

A delicious recipe for the asparagus season:

1. soak gelatin in cold water for 10 min. Clean chili pepper, cut in half lengthwise, remove seeds and chop. Whip goat cheese and whipping cream in a baking bowl with the whisks of a mixer until creamy and season with lemon zest, chili and salt. Heat the vermouth in a saucepan, squeeze out the gelatine and let it drip wet. Stir the gelatine quickly into the cheese cream. Fill the cream into glasses and cool for at least 3 hours.

Cut the top of the tomatoes into small pieces. Carefully scrape out the inside of the tomatoes with a spoon. Drain tomatoes upside down on paper towels. Cut bread into ½ cm cubes. Finely dice shallots. Chop garlic finely. Season tomatoes inside with salt and pepper. Remove the peel from the lower third of the green asparagus spears and the woody ends from the white asparagus spears. Place both types of asparagus in a saucepan with 2 liters of lightly salted, boiling hot water. Remove green asparagus after 4 minutes, rinse and drain. Remove the white asparagus spears from the stove and cook them in the pot for 20 minutes.

3. Heat 2 tbsp. oil in a frying pan, toast bread cubes in it over medium heat in 4-5 min. until crispy, season with salt and pepper.

Add shallots and garlic and fry for another 2 min.

Set aside and cool. Pluck basil leaves, toss with

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