Asparagus on a bed of herbs and vegetables

Ingredients for 2 servings:

• 1 bell pepper(s), red
• 3 onions
• 2 cloves garlic
• 1 tomato(s)
• 1 small carrot(s)
• 2 potatoes
• 4 stalk(s) asparagus
• 1 broccoli
• 2 handfuls of red orache (wild vegetables)
• 1 handful of nettles
• 1 handful of dead nettle, white with flowers
• 1 handful of sorrel
• 1 bunch of yarrow, small, young
• 3 tbsp double cream cheese
• 1 pack of cheese, white soft cheese
• 300 g minced pork, already seasoned
• ⅛ liter broth (asparagus cooking broth)
• 1 dash of oil, for frying
• Spice paste (vegetable stock paste)
• 1 egg(s) , for minced meat
• salt and pepper
• marjoram
• Caraway seeds
• Salt
• Sugar
• 30 g butter, for asparagus

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Recycling leftovers

Brown the minced pork in a pan with salt, pepper, marjoram, caraway, onion, garlic, egg, and breadcrumbs, then chop it up and place it in a casserole dish. Cook the asparagus in water with a pinch each of salt and sugar and a little butter until al dente. Wash, trim/peel, and finely chop the vegetables listed above and fry them in a pan with a little oil. Then wash, dry, and roughly chop the wild herbs and vegetables. Now I layer the browned minced pork in the casserole dish, followed by the sautéed vegetables, and top with the cooked asparagus. I scatter the wild herbs and vegetables over the asparagus, then take a few tablespoons of the cooking water and thicken it with the cream cheese, then pour it over the vegetables. Finally, I slice the soft cheese and distribute it over the vegetables. I also pour the salt layer from the soft cheese over the vegetables. Now I place the casserole dish in the oven at approximately 220°C for half an hour and bake everything. Then it’s ready to serve.