Summary

Ingredients

• 250 g asparaus, thinner reen
• 1 bunch parsley, chopped
• 1 bunch peppermint, chopped
• 5 spring onion (s), chopped
• 50 g spinach, chopped
• 50 g walnuts (tree nuts), chopped
• 5 egg (s)
• 0.5 teaspoon ½ turmeric
• 0.25 teaspoon ¼ cumin
• a bit salt
• some pepper
• 1 handful barberries, dried
• some sunflower oil

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Instructions

1. Peel the asparagus and cut into pieces approx. 3 cm long, then simmer in salted water until soft. I used Thai asparagus, which is very thin and therefore didn`t have to pre-cook the asparagus.
2. Put all the chopped spices in a saucepan, mix in the asparagus, season well. Add the chopped walnuts and the barberries and mix everything with the eggs.
3. Heat some oil in a flat pan and pour in the mixture. Fry on a low fire for about 10 minutes, then place a plate on top and turn like a hash brown. Slide back into the greased pan and simmer on this side for another 10 minutes. Serve hot!