Exotic asparagus

Ingredients for 2 servings:

• 700 g asparagus, white
• 6 thin carrots
• 20 g fresh ginger
• 1 small lime(s), organic
• some olive oil
• Salt
• Sugar
• Pepper, freshly ground
• possibly white wine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

from the oven

First, wash and peel the asparagus, trimming any woody ends. Wash and peel the carrots, then halve them lengthwise or quarter them if necessary. They should not be thicker than the asparagus spears, preferably a bit thinner. Peel the ginger and dice it very finely. Wash the lime, dry it, and cut it into thin slices. Lightly oil a large piece of baking paper, then season with salt and pepper. First, place the asparagus spears and carrots side by side. The spears should not be too high on top of each other, but rather side by side. Otherwise, you can also make two parcels. Then place the lime slices on top of the carrots and asparagus, scatter the ginger, and drizzle everything with a little oil. Finally, lightly season with salt and pepper. If desired, add a little more white wine, but no more than 2-3 tablespoons. Place the parcel in a preheated oven at 200°C. For me, the asparagus is perfectly “al dente” after 30 minutes. I use top and bottom heat and place the packet on a baking sheet rather than on a wire rack. At the end, I let the packets rest for another 2 minutes and then open them right at the table. It has a wonderful aroma and a slightly exotic flavor. A slightly different take on asparagus; it can be eaten as a purely vegetarian main course or as a side dish to poultry or fish.