Roasted asparagus with lemon and Grana Padano

Ingredients for 2 servings:

• 500 g white asparagus
• 3 tbsp olive oil
• ½ tsp salt
• 1 pinch(s) of sugar
• 1 pinch(s) black pepper, freshly ground
• lots of cheese, grated Grana Padano
• 1 lemon(s), untreated (juice and peel)
• 2 tsp vegetable broth, instant

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

appetizer

Peel the asparagus and boil the skins in about 0.5 liters of salted water for about 20 minutes, then remove the skins from the liquid and add the vegetable stock. Then reduce the liquid until about 1/3 remains. Set aside. Cut the peeled asparagus into pieces about 1-2 cm long and fry in a non-stick pan in hot olive oil over high heat for about 4-5 minutes, turning frequently to prevent burning. Immediately after adding the asparagus to the pan, sprinkle with salt and sugar and drizzle with a tablespoon of lemon juice. Place the fried asparagus on a serving plate and drizzle with the reduced asparagus-vegetable stock. Then spread plenty of grated Grana Padano over the top and garnish with the zest of the whole (!) lemon (note: only grate the yellow zest; the white part of the lemon is bitter). This dish is suitable as a starter for 2-3 people and is also delicious served lukewarm.