Italian asparagus from the tray

Ingredients for 4 servings:

• 2 kg asparagus, white
• 3 tbsp olive oil
• 100 ml white wine, dry
• 150 ml vegetable stock
• salt and pepper
• 4 tbsp black olives, pitted
• 60 g tomatoes, dried in oil
• 2 tbsp capers
• 40 g pine nuts
• 50 g butter
• 60 g Parmesan cheese, in one piece
• 4 eggs

Instructions

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

also very good lukewarm as antipasti

Preheat the oven to 200°C (convection not recommended) using a deep baking sheet. Peel the asparagus. Pour the olive oil onto the hot baking sheet, arrange the asparagus on top, and deglaze with the wine and broth. Season with salt and pepper and cook in the preheated oven on the second rack from the top for about 20-30 minutes (depending on the thickness of the spears), brushing the spears occasionally with the cooking juices. Finely chop the olives, sun-dried tomatoes, and capers. Roast the pine nuts in a dry pan until golden brown. Then add to the chopped ingredients. Let the pan cool slightly. Melt the butter in it and briefly bring the chopped ingredients, including the pine nuts, to a boil. Season with pepper, if desired. Pour everything over the asparagus and cook for another 5 minutes. Grate the Parmesan cheese with a vegetable peeler and sprinkle over the cooked asparagus. As a main course, serve it with a fried egg and diced fried potatoes. The asparagus also tastes delicious warm as a starter or antipasto.