Stuffed sweet pepper with green asparagus

1. Preheat the oven to 180 °C.
2. Halve the peppers lengthwise but leave the stalk intact. Carefully remove the seeds. Cook them briefly for about 3 minutes in a pan with boiling water. Drain and allow to cool completely.
3. Heat the butter in a large saucepan but do not let it brown. Add the flour and cook for 2 minutes while stirring all the time. Add 100 ml milk and keep stirring until the sauce thickens. Add the rest of the milk and cream when the sauce is completely smooth. Season the sauce with salt and pepper. Allow to cool slightly, then stir in the beaten egg.
4. Slice away the base (1-2 cm) of the asparagus and halve them. Divide the asparagus over the sweet pepper halves. Place them on a baking tray lined with baking paper. Divide the sauce over the sweet pepper halves and sprinkle with the cheese. Bake the sweet peppers in the middle of the oven for about 20 minutes until golden brown and cooked.

Variation tip: Make an extra crispy crust by replacing half of the cheese with panko or breadcrumbs and add ½ a teaspoon of herbes de Provence.

Enjoy!