Provençal-Kissed White Asparagus delicate and flavorful

1 Cook your asparagus in a steamer; in the bottom put all your asparagus peelings with coarse salt and fill with water, place your asparagus in the basket above, cover and count 15 minutes after boiling then place your thin zucchini slices on top, salting slightly, then turn off the heat while keeping it covered.

2 Prepare your tomatoes, make a cross with a knife on the other side of the stem then quickly place them for 20 seconds on your asparagus, the skin will then come off, dip them in cold water, remove the skin, cut them into 4 pieces then remove the seeds, then cut into small squares and set aside.

3 In a small saucepan, pour 3 tablespoons of olive oil, then add the pepper dice, onion, tomato dice and thyme, salt and season slightly with Espelette pepper powder, let sweat for 5 minutes then add your fava beans, 2 tablespoons of rice vinegar and cover.

Finishing

Remove your asparagus carefully then make an incision from the beginning of the tip to almost the end, you will then insert the zucchini slices cut in half lengthwise into it

Arrange on nice plates and serve around your sweet and sour sauce at room temperature which will serve as seasoning for your asparagus. -