Summary

Ingredients

• 2 kg asparagus, white
• 3 tablespoon olive oil
• 100 ml white wine, drier
• 150 ml vegetable stock
• salt and pepper
• 4 tablespoon olives, black without stone
• 60 g tomato (s), dried in oil
• 2 tablespoon capers
• 40 g pine nuts
• 50 g butter
• 60 g parmesan, in one piece
• 4 egg (s)

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Instructions

1. Heat the oven including a deep baking tray to 200 degrees (convection not recommended).
2. Peel the asparagus. Pour the olive oil on the hot tray, spread the asparagus on top and deglaze with the wine and stock. Season with salt and pepper and cook in the preheated oven on the 2nd rack from the top for about 20-30 minutes (depends on the thickness of the sticks), brushing the sticks with the meat stock from time to time.
3. Finely chop the olives, sun-dried tomatoes and capers. Roast the pine nuts in a dry pan until golden. Then add to the chopped ingredients.
4. Let the pan cool down a little. Then melt the butter in it and briefly bring the chopped ingredients together with the pine nuts to a boil. Season with a little pepper if necessary. Pour everything over the asparagus and cook for another 5 minutes.
5. Slice the parmesan with a peeler and sprinkle over the finished asparagus.
6. A fried egg and diced fried potatoes are served as a main course. The asparagus also tastes lukewarm as a starter or as an antipasto.