(for 4 people)
200 gr buckwheat flour
1 l Bio Buckwheat Drink
2 large Onions
500 gr fresh asparagus
1 teaspoon pink pepper in grains
Olive oil, salt and pepper to taste
Place the buckwheat flour in a saucepan with 2 teaspoons of salt, pour the Bio Buckwheat Drink, gradually stirring with a kitchen whisk. Heat up and cook, stirring the polenta for 8/10 minutes. Pay attention it does not stick to the bottom. When ready pour it on an oiled plate and let it cool down until room temperature. Wash the asparagus, cut away the hardest part at the base and with a peeler peel the stem up to about a third from the base. Cut them into rounds while saving the tips. Boil salted water and dip the asparagus washers, cook for about 5 minutes without lid, then dip the tips and let it boil for another minute. Stew the sliced onions in a pan with some oil together with the well-drained asparagus, adding salt and pepper. Serve the sliced polenta together with the asparagus garnished with lightly crushed pink pepper.