Green Asparagus Vegetables with Feta Cheese

Peel the bottom third of the asparagus spears, cut in half lengthwise and cut diagonally into 5 cm long pieces. Clean sugar snap peas. Clean, rinse and drain spinach. Cut pointed cabbage into 2 cm wide strips. Heat a wok to very hot. Heat 2 tbsp. oil in each and roast asparagus spears, snap peas and pointed cabbage in turn, turning, for 3-4 min. and remove. Roast spinach only 2 min. and drain in colander.

Roast almond flakes in a frying pan without fat, turning until golden brown. Slit peppers, remove seeds and cut very finely into cubes. Cut chives into fine rolls. Crumble feta cheese and mix everything together.

Heat butter in a wok. Heat all vegetables in it while stirring. Season with salt, pepper and juice of one lemon. Arrange in a heated gratin dish, drizzle with pumpkin seed oil and sprinkle with the feta cheese and almond mixture.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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