Summary

Ingredients

• 400 g asparaus, reen
• 1 onion (s), finely diced
• 4 wild garlic leaves, thinly sliced
• 100 ml vegetable stock
• pepper, salt
• 1 pinch (s) sugar
• some lemon peel, grated, untreated
• 2 tablespoon butter

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Instructions

1. Peel the lower end of the asparagus and cut off approx. 2 cm from the end. Wash the asparagus and pat dry.
2. Sauté the onion and some lemon zest in a coated pan in butter until translucent, then add the asparagus and wild garlic. Fry everything for about 5 minutes, turning constantly. Add the vegetable stock and a pinch of sugar and simmer for another 5 minutes over medium heat. Then season with salt and pepper.
3. If you like, you can add a little butter over the asparagus. It also tastes good with a little grated Parmesan, depending on what you want to eat it with.