Tomato Baskets / Paradeiser Körbchen

4 stalks asparagus, cooked
8 tbsp. whipping cream, whipped
2 tbsp. Parmesan cheese, grated
dash salt and pepper
4 large tomatoes, washed, halved, pulp removed*
paprika, to taste

1. Chop 2 stalks cooked asparagus into small bits and mix in a bowl with whipped cream, cheese, salt, and pepper.
2. Fill tomato halves with equal amounts of asparagus mixture.
3. Cut remaining asparagus in halves, then cut each half into two strips and crisscross them on tomatoes.
4. Sprinkle lightly with paprika.

*To pulp a tomato, cut the tomato in half and use a paring knife to cut out the pulp.