Wheat porridge with vegetables, asparagus and olives

Roast the wheat groats in a dry pan, add butter and mix thoroughly.

Pour the groats into a pot, add 1 liter of boiling water, salt it, and cook on low heat without stirring until ready.

Wash the carrot and celery, peel them, and cut into thin strips.

Peel the onion, wash it, and slice it into half rings.

Wash the asparagus, peel it, boil in salted water, and chop finely.

Sauté onion, celery, and carrot in vegetable oil.

Mix wheat porridge with vegetables and chopped dill, parsley, and cilantro.

Before serving, garnish with olives sliced into circles.