Asparagus on Spinach Leaves – Baked in the Oven

An asparagus recipe from the wholefood cuisine – completely without meat and yet an exceptionally delicious dish, which also visually makes a little bit.

The preparation is a little bit more elaborate, rather a little bit for long, free weekends, as they occur fortunately increasingly in May derweil the asparagus season.

Cooking asparagus spears: Peeling asparagus is a bit for the patient minded, the job made enormously easier by a working asparagus peeler. Peel the asparagus from the head to the root. If it still pulls threads at the lower end or does not feel juicy-elastic, peel off rather a little more – hard asparagus fibers do not taste pretty in the mouth!

In a saucepan that can hold the whole asparagus spears, heat water and add salt and a piece of butter. When the water boils, add the asparagus spears, turn the heat down to medium and cook the asparagus spears for about 15 to 20 minutes, depending on the thickness of the spears.

At the beginning, the spinach is subjected to a thorough washing so that it does not grind between the teeth later during the meal. Once it has been cleaned, it is roughly torn with the hands, then it is left to drain.

Uncork a bottle of well chilled white wine – well chilled because you might want to offer it with the meal as well! Now you pellet the garlic and put it ready.

In a large cooking pot

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