Method

Cut the leek into thin slices and chop one clove of the garlic, brown them in a pan. Cut the potatoes and carrots into cubes and the asparagus into rounds and add them to the pan with salt and pepper. After about 10 minutes of cooking add water or vegetable broth and continue cooking. After another 10 minutes of cooking add the beans and then the spinach after another 5-6 minutes. Adjust salt and pepper to taste and at the end of cooking add a sprinkling of marjoram. If necessary during cooking add extra water or vegetable broth. Continue cooking for another 10 minutes. In the meantime, sauté the asparagus tips in a separate pan with a drizzle of oil and a clove of whole garlic, salt and pepper, cook for 5-6 minutes, the tips must remain crisp. Remove the asparagus and sauté the diced bread in the same pan.