Roasted green vegetables

Cut the woody buttocks of the asparagus tips and cut and slice the tips of the string beans. In a large pan, bring plenty of water with salt to the boil and add the string beans. Cook for 2 minutes. Then add the asparagus tips and the and cook for another 2 minutes. Rinse the blanched vegetables in a colander with cold water, so that the vegetables stay nice and green. Let it drain very well.

Halve the fennel and cut the halves into thin parts. Beat in a bowl a dressing of lemon juice and dill.

Brush the vegetables very thinly with olive oil and roast them in portions in a hot grill pan. Divide the roasted vegetables in a low dish and toast the next portion. Finally, sprinkle the dressing over the vegetables and mix well.