Cook the asparagus for about 8-10 minutes, until al dente. Keep 1 deciliter of cooking liquid separate. Drain the rest and let the asparagus scatter in ice water.
Prepare the Johnny Dutch Italian balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat with the strips of sweet pointed pepper all around.
Take 1 dl of cooking fluid and add 50 ml of the Johnny Dutch spice paste. Stir in the herb paste and asparagus: the asparagus must still be firm. Finally add the balls to your dish when everything is ready. Chop the coriander leaves over the dish. Buon appetito!