A delicious recipe for the asparagus season:
Asparagus leftovers in 2 l of water with 2 tsp salt and 3 tsp sugar make 20 min. Drain , collecting the water the rest is garbage.
Rinse the zucchini, chop and sauté in a little oil. Sprinkle the curry and fry briefly. Dust with flour and gradually add the asparagus water. Season with nutmeg.
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