Asparagus and spinach vegetables in a wok

Ingredients for 4 servings:

• 500 g white asparagus
• 500 g leaf spinach, tender
• 250 g mushrooms (chanterelles)
• 1 lemon(s)
• 1 bunch of parsley
• 5 cloves garlic
• 3 tbsp olive oil
• 1 tbsp sunflower seeds
• 2 tsp sugar
• 50 ml vegetable stock
• Salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the asparagus, trim the ends, and peel the stalks thoroughly from top to bottom. Cut off the heads and cut the stalks slightly diagonally into slices about 0.5 cm thick. Remove all wilted leaves and thick stems from the spinach, rinse in cold, standing water, and drain. Wipe the mushrooms clean with kitchen paper, remove the ends, and slice. Wash the lemon in hot water and thinly peel the rind. Wash the parsley and pick off the leaves. Peel the garlic and finely chop it with the lemon zest and parsley. Heat the wok and heat the oil until hot. Add the asparagus and fry over high heat for 4-5 minutes, stirring. Add the mushrooms and sunflower seeds and sprinkle with the sugar. Fry for 2 minutes, stirring. Stir in the spinach and fry for 1-2 minutes more, until the leaves have wilted. Stir in the vegetable broth, season with salt and pepper, and serve on warmed plates. Sprinkle with the lemon, parsley, and garlic mixture and serve. This dish is delicious with potatoes or pasta drizzled with olive oil.