Vegan oven-baked asparagus

Ingredients for 2 servings:

• 500 g asparagus, white, fresh
• 50 ml vegetable stock
• 50 ml white wine, organic, vegan
• 1 tsp sugar
• 100 g margarine, e.g. B. from Alsan
• 1 garlic clove(s)
• 1 m.-large lemon(s), organic, the peel and 2 tbsp juice
• 1 tsp, leveled salt
• 1 tsp, levelled pepper, freshly ground
• 1 small bunch of flat-leaf parsley or 1 tbsp frozen parsley
• some margarine to grease the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

fresh asparagus with parsley topping, lemon and garlic

Preheat the oven to 180°C. Wash the asparagus, peel it generously, and trim about 1 cm of the ends. Place the asparagus in a greased casserole dish measuring approximately 20 x 30 cm. Mix the vegetable stock, white wine, and sugar, pour in, and cook the asparagus in the hot oven for about 30 minutes until al dente. In the meantime, melt the margarine in a small saucepan over low heat. Press the garlic and add it to the margarine along with 2 tablespoons of lemon juice, the lemon zest, salt, and pepper. After 25 minutes of cooking in the oven, spread the melted lemon margarine over the asparagus and finish cooking. If desired, season the stock with salt and pepper, sprinkle the asparagus with parsley, and serve. Oven-baked asparagus goes wonderfully with boiled potatoes.