Peel the lower third of the green asparagus  and cut the ends into small pieces. Rinse and drain the asparagus spears.
Preheat the oven to 180 °C (convection oven). Cut A4-sized sheets of aluminum foil. Spread the rosemary needles evenly on it.
Place one unit of asparagus on top of each. Top with olives and dried tomatoes and drizzle generously with olive oil. Season with Alexander’s or sea salt herb salt.
Fold the aluminum foil so that it is aroma-tight. Steam the packets in the heated stove for sixteen to eighteen minutes.
Meanwhile, sort out the arugula, generously chopping the hard stems. Rinse arugula and shake dry thoroughly.
Heat olive oil and gradually fry the arugula leaves in it. Drain well on kitchen roll and season with a little salt.
Remove the asparagus spears from the heat, place them on plates, open the aluminum foil and, if necessary, season with a little sea salt or Alexander’s herb salt. Spread the fried arugula evenly on top and bring to the table with ciabatta bread on the spot.
 You can also use white asparagus spears.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!