For the vegetable pan, wash asparagus, peel and cut into bite-sized pieces. Clean and chop leeks. Wash and halve cocktail tomatoes.
Wash peppers, remove core and cut into bite-sized pieces. Sauté garlic in melted butter and add asparagus.
After at least 5 minutes add leeks, peppers, tomatoes and chives. Sauté everything well and season with salt and pepper.
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