Chard and asparagus parcels à la Gabi

Ingredients for 4 servings:

• 800 g waxy potatoes, peeled, cut into fan-shaped slices
• 4 tbsp olive oil
• 2 sprig(s) rosemary, needles stripped and chopped
• 4 tbsp Parmesan, freshly grated
• 700 g chard, leaves blanched, stems cut into pieces
• 1,000 g asparagus, white, peeled, hard ends cut off
• 2 medium-sized onions, red, chopped
• 1 cup vegetable broth
• Salt and pepper, black from the mill
• 2 tbsp yogurt butter
• 4 tbsp parsley, flat, finely chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Line a baking sheet with parchment paper, spread the potatoes on it, brush with 2 tablespoons of oil, season with salt, and bake in a preheated oven at 180°C for about 30 minutes. After 15 minutes, sprinkle with rosemary and Parmesan cheese. Place the chard leaves on a work surface, place the asparagus crosswise on top, fold the chard leaves over them, leaving the asparagus tips visible and tucking in the ends. Wrap with kitchen string, if desired. Heat the remaining oil in a non-stick pan, sauté the onions and chard stalks, pour in the vegetable stock, and cook the chard parcels for 10 minutes. Remove from the pan and arrange on a preheated platter. Season the vegetable stock with butter, salt, pepper, and parsley, spread over the chard parcels, and serve with the Parmesan potatoes.