• 2 red onions
• 6 spears of green asparagus
• 6 hamburger buns

Peel and slice the onions, cut the aparagus spears in four and cook the onions and asparagus on the hotplate until golden brown. Drizzle the buns with some olive oil. Toast them on the barbecue. Cook the chicken breasts for 7–8 minutes.

Cut the roquefort cheese into 6 slices, allow them to barely melt on the hotplate. Dress the rocket with olive oil, salt and pepper. Assemble the hambur