Cooking time

• Bring the asparagus to a boil – lying in a pan – then cook for 3 minutes. Then let them rest in the boiled water for 18 minutes with the lid on the pan. That’s how Annie says you should do this, and Annie is right.
  Meanwhile, cut the red onion into thin rings.
  Beat the seeds out of the pomegranate.
  Peel the ginger and cut in into pieces.
  Place the ginger, za’atar and olive oil together with salt and pepper in a processor and grind until fine.
• Carefully remove the asparagus from the pan. Place them nicely next to each other on a plate.
  Place a stripe of the za’atar mixture across the asparagus.
  Divide the pomegranate seeds over the asparagus.
  Sprinkle a little paprika over the asparagus.
  Serve with some lemon wedges.