Wild asparagus and eggplants in the oven with shiitake mushrooms and baby potatoes, a favorite spring recipe from chef Niko Zafeirakopoulo
Suggested vessel, a pan or pan that we will cover with parchment paper and aluminum foil.

for 4 people
700g of wild asparagus
300g of scalded ovries
500g baby potatoes (slightly boiled)
500gr shiitake mushrooms
Oil 100g
1-2 cloves of garlic mashed
Salt, pepper, thyme
250 g small tomatoes cut in half.
Optional: morels cut into 4 verticals.

After washing the wild asparagus and asparagus well, cut them in order to be about 15 cm. We don't drain them to keep their water. We put all the ingredients in our container. Mix the oil, salt, pepper, garlic and thyme and pour them in with the aim of going everywhere. Stir slightly and bake at 160-180 degrees for about 45 minutes.
Good appetite!!
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