(for 4 people)
200 g buckwheat flour
1 l Bio Buckwheat Drink
500 g fresh asparagus
1 teaspoon pink pepper in grains
olive oil, salt and pepper to taste
Put the buckwheat flour into a saucepan with 2 teaspoons of salt. Pour the Bio Buckwheat Drink in gradually, stirring with a whisk. Turn up the heat and cook, stirring the polenta for 8/10 minutes. Be careful that it does not stick to the bottom of the pan. When it is ready, pour it onto an oiled plate and leave to cool to room temperature. Wash the asparagus, cut away the hardest part at the base and peel the stem up to about a third from the base with a peeler. Cut into rounds, saving the tips. Bring salted water to the boil and drop the asparagus rounds in, cooking for about 5 minutes uncovered, then add the tips and boil for a further minute. Fry 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.